Beat-the-clock chili
14
- Prep Time5 mins
- Total Time5 mins
- Makes7 cups (1.75 L)
James Tse
Ingredients
500 g hot Italian sausages, about 6
700-mL jar tomato sauce
540-mL can bean medley
2 tsp chili powder
1 tsp cumin
1/2 tsp hot-red-chili flakes
1 cup frozen peas
Instructions
Slice sausages into thick rounds. Lightly coat a large, wide saucepan with oil and set over medium heat. Add sausage and stir frequently until browned and almost cooked through, about 7 min. Add pasta sauce.
Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Rinse and drain beans, then add to pan with seasonings. Cover and stir often, until sausage is cooked through, 3 to 5 more min. Add peas and continue to cook until hot, 1 to 2 min. Great topped with chopped avocado, sour cream and chopped cilantro.
Nutrition (per serving)
Calories 317, Protein 15g, Carbohydrates 22g, Fat 19g, Fibre 4g.
If there were a race for chili-making, this speedy recipe would win gold. Our secret? Spicy sausages, which give this hearty entree major flavour in a flash.