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Sausage & squash chilli
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Total Time:
2 hours
Warm and comforting chili, a family favorite that's easy to make and loved by kids. Perfect for cozy gatherings on chilly evenings.
Ingredients:
  • 400 g higher-welfare pork or veggie sausages
  • olive oil
  • ½ a stick of cinnamon
  • 2 sprigs of fresh rosemary
  • 2 heaped teaspoons Cajun seasoning
  • 2 heaped teaspoons smoked paprika
  • 500 g frozen chopped mixed onion, carrot and celery
  • 1 small butternut squash
  • 3 cloves of garlic
  • 2 tablespoons balsamic vinegar
  • 2 x 400 g tins of beans such as kidney, black, pinto, cannellini, borlotti or butter beans
  • 2 x 400 g tins of plum tomatoes
  • extra virgin olive oil (optional)
  • a few sprigs of fresh coriander
Instructions:
  • Form small balls by squeezing the sausagemeat out of the skin or roughly slice veggie sausages. Heat 1 tablespoon of olive oil in a large casserole pan over medium-high heat. Add the sausages, cinnamon stick, black pepper, and fry until browned for about 5 minutes, stirring regularly. Stir in the rosemary, Cajun seasoning, smoked paprika, frozen vegetables, sea salt, and pepper. Cook for 10 minutes until softened and golden, stirring occasionally. Cut butternut squash into chunks and finely chop garlic. Add them in along with balsamic vinegar and beans. Preheat oven to 180°C/350°F/gas 4. Break up tomatoes in the pan and add water from each tin. Bring to boil, cover, and bake for 1 hour 30 minutes until squash is tender and sauce thickens. Remove lid for the last 30 minutes, adjusting thickness with water. Gently mash some beans with a spoon, season with balsamic vinegar, olive oil, and coriander. Serve with rice, yogurt, and salad.

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