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Allergic to tomatoes or plain don't like them? This chilli is tomato free, gluten free and totally delicious

Tomato Free Sausage Chilli

Makes: 2 servings
Prep Time: 10 Mins
Cooking Time: 15 Mins

Nutritional info per serving

Calories 381kcals

Carbs 48g | Fat 5g | Protein 27g
Sugar 5g | Fibre 21g


6 Heck super lean thins sausages
2 red onions
1 red pepper
2tsp crushed garlic
1tsp turmeric
2tsp chilli powder
2tsp oregano
300g Birds Eye Mexican Bean Mix (frozen chickpeas, black beans and kidney beans)
300ml vegetable stock
50g baby spinach


NB: This recipe could be made vegan by switching the sausages to a vegan alternative.

1. Heat a frying pan with a drop of oil or frylight, heat and fry sausages, once browned, slice in half and fry to ensure the middle is cooked through. Remove from pan and set aside.

2. Dice the onions and pepper and place in the frying pan along with the crushed garlic and fry until onion has softened, then add in the turmeric, chilli powder, oregano and fry for another minute.

3. Add the frozen mixed beans to the pan (no need to defrost) and warm for a minute before adding in the stock.

4. Once you have poured the stock in return the sausages to the pan and leave to cook for 4-5 mins on a simmering heat.

5. About a minute before the end chuck in the spinach leaves and stir until they wilt down, serve immediately.

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