Sausage and Squash Chili Con Carne
Ingredients: Butternut Squash, Sausages, Olive Oil, Cinnamon Stick, Black Pepper · 115 min cook time · 590kcal · ₩25,200
Ingredients
1ea Butternut Squash, 400g Sausages, to taste Olive Oil, 0.5to taste Cinnamon Stick, to taste Black Pepper, 2tsp Smoked Paprika, 2tsp Cajun Spice, to taste Frozen Veg (Carrot, Celery, Onion), 3cloves Garlic, 2tbsp Balsamic Vinegar, 1can Kidney Beans, 1can Black Beans, 1can Plum Tomatoes, to taste Salt, to taste Rosemary, to taste Rice, 150g Self-raising Flour, to taste Yoghurt, to taste Coriander
Instructions
1. Peel and chop butternut squash into chunks.
2. In a casserole pan with oil, pinch sausage meat out of their skins into rustic little meatballs and brown them.
3. Add a snap cinnamon stick, black pepper, smoked paprika, and cajun spice to the sausage meatballs and toast.
4. Add frozen soffritto (carrot, celery, onion) mix and sliced garlic to the pan.
5. Drizzle in balsamic vinegar for depth and tang.
6. Add cubed butternut squash, canned kidney beans, black beans, and canned plum tomatoes with their juices.
7. Season with salt, add chopped fresh rosemary, and bring to a boil, then braise/bake in the oven at 180°C for 1.5 hours.
8. Cook rice in a pot with water and herbs for 12 minutes.
9. Make homemade flatbreads by mixing self-raising flour, salt, and water in a bowl, kneading briefly, dividing into balls, rolling thin, and cooking in a dry frying pan.
10. Serve the chili con carne over rice with yogurt, black pepper, olive oil, lemon zest, and coriander.
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