Winter is the perfect time to stay indoors and treat yourself to some good food, but you do not need a long, complex recipe to make something incredibly delicious.
Jamie Oliver’s one-pan sausage chilli is the perfect recipe to warm you up. It is hearty, deeply flavourful, and very easy to cook.
On his website, Jamie said: “When the evenings start to get darker and the weather gets colder, you can’t beat a good old chilli. This one is a proper family favourite – it’s super simple to make and the kids love it.”
This mouthwatering dish takes roughly 15 minutes to prepare on the stove and then you place it in the oven to slowly cook for one hour and 30 minutes.
Sausage chilli is a great recipe for weekday dinners or big family get-togethers at this time of the year when nobody wants to make a roast dinner so close to dinnertime.
How to make Jamie Oliver’s winter sausage chilli
Ingredients (serves eight)
- 400g of pork or veggie sausages
- 500g of frozen chopped onion, carrot and celery
- One small butternut squash
- Three cloves of garlic
- Two (400g) of plum tomatoes
- Two (400g) tins of beans (such as kidney or butter)
- Two heaped tablespoons of balsamic vinegar
- Two heaped tablespoons of Cajun seasoning
- Two heaped tablespoons of Cajun seasoning
- Two sprigs of rosemary
- A few sprigs of coriander
- Half a stick of cinnamon
- Olive oil
- Salt and pepper
Method
To begin, squeeze the sausage meat out of the skin and roll into little balls, then place the balls in a deep casserole pan.
Add one tablespoon of olive oil, the cinnamon stick and some black pepper to the pan, then place it on the stove on a medium-high heat.
Cook the seasoned sausages for five minutes or until the meat is browned, making sure to stir regularly, Then stir in the rosemary leaves, the Cajun seasoning and the smoked paprika for one minute.
Add the frozen mixed bag of vegetables, then season with salt and pepper. Cook for 10 minutes or until they are lightly golden and have softened.
Next, prepare the other vegetables. Peel and chop up the butternut squash into chunks, and then peel and finely chop the garlic. Add both to the pan along with the balsamic vinegar.
Stir everything together in the casserole pan for one minute, pour in the beans (juices as well) and then preheat the oven to 180C (Gas Mark 4).
Add the tomatoes to the dish and break them up with a spoon until you have a pulp. Then fill each tomato tin with water and pour in the pan.
Bring the mixture to a boil, then take off the stove and cover the pan with a lid. Place in the oven and cook for one hour and 30 minutes. When 30 minutes of cooking is left, take the lid off the pan.
Once everything is tender and the sauce has thickened, remove the pan from the oven. Give it a good stir and season more if needed.
Sprinkle over the coriander leaves, and your mouthwatering chilli is ready to serve. For best results, serve with fluffy rice and a dollop of fresh yoghurt.
