• 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 red peppers, deseeded and sliced
  • 2 tsp hot chilli powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 500g 5% fat beef mince
  • 500ml passata with onion and garlic
  • 250ml beef stock, made with 1 beef stock cube
  • 2 squares dark chocolate
  • 410g tin red kidney beans, drained and thoroughly rinsed
  • 600g sausages
  • 6 white finger rolls
  • 1 tbsp ketchup, to serve
  • 1 tbsp mustard, to serve
  • 1 red chilli, finely sliced, to serve


  1. 1

    Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just becoming tender.

  2. 2

    Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over.

  3. 3

    Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.

  4. 4

    Put the chocolate in a heatproof bowl and heat in the microwave for around 30 seconds until melted. Add this to the chilli along with the beans. Alternatively, you can add the pieces of chocolate straight to the chilli. Stir to combine, then simmer for another 15 minutes until the mixture has thickened slightly. 

  5. 5

    Meanwhile, cook the sausages according to the instructions on the packet. Put the sausages in the rolls along with spoonfuls of the chilli. Serve with the ketchup, mustard and sliced red chilli and freeze any leftover chocolate chilli to enjoy later in the week.

Nutritional Details

Each serving provides
  • Energy 2713kj 648kcal 32%
  • Fat 32.3g 46%
  • Saturates 11.4g 57%
  • Sugars 12.2g 14%
  • Salt 3.3g 55%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

42.2g carbohydrate 9.5g fibre 42.5g protein

Also in these Scrapbooks

Back to top