Quick Chilli with Creamy Chive Crushed Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 454g pack reduced-fat pork sausages
• 2 tsp vegetable oil
• 1kg new potatoes, skins on, thickly sliced
• 2 red peppers, deseeded and sliced
• 2 garlic cloves, crushed
• 1 tsp each ground coriander, chilli powder and ground cumin
• 400g can red kidney beans in water, rinsed and drained
• 2 x 400g cans chopped tomatoes with herbs
• 2 tsp caster sugar
• 5 tbsp 0% fat Greek yogurt
• 20g pack chives, snipped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the sliced potatoes in a large pan of boiling water and simmer for 10 to 12 minutes until tender. Drain well and return them to the pan.

2. While the potatoes cook, heat the vegetable oil in a large deep frying pan over medium-high heat. Add the sausages and cook, breaking them up, for 6 to 8 minutes until browned and cooked through to 160°F (71°C) in the thickest part.

3. Add the sliced red peppers and crushed garlic to the pan and cook for 2 minutes, stirring. Stir in the ground coriander, chilli powder and ground cumin and cook for 1 minute.

4. Add the chopped tomatoes, rinsed kidney beans and caster sugar. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened.

5. Mash the drained potatoes with the Greek yogurt and most of the snipped chives until creamy but still a little chunky.

6. Serve the chilli with the creamy chive potatoes on the side, sprinkled with the remaining chives.