Smoky Sausage and Black Bean Chilli

Main courseServes 4

Smoky and satisfying, this quick and easy Sausage and Black Bean Chilli from the team at Bedale based HECK makes the perfect a mid-week dinner. For more recipe inspiration and to buy online visit  


2 tbsp vegetable oil

6 Smoky Heckdog sausages

1 large white onion, chopped

2 peppers, any colour, chopped

3 garlic cloves, crushed

1 tbsp smoked paprika

1 tsp ground coriander

1 tsp cumin

1 tbsp chipotle paste

400g tin of chopped tomatoes

Salt and pepper, to taste

2 tbsp ketchup

400g tin of black beans

To serve

Handful of coriander

Grated cheddar

Crème fraiche

Tortilla chips


  1. Heat half the oil in a pan and cook the sausages for 12-15 mins until browned on both sides, then remove from the pan and set aside
  2. Drizzle the rest of the oil in the pan and cook the onion and pepper until soft. Add in the garlic, all the spices and chipotle paste and cook for 1 minute. Add the tomatoes, ketchup sand seasoning. Fill the tomato can with water and pour that into the pan, too.
  3. Bring to a boil and simmer for 20 minutes, half covered with a lid. Stir occasionally, until the mixture has thickened.
  4. Slice the sausages into thick coins and return to the pan, then tip the beans in. Cook for another few minutes until heated through, then season to taste.
  5. Pour into bowls with half the bowl filled with tortilla chips. Scatter with coriander leaves and some grated cheddar, then serve with the crème fraiche and some extra grated cheese, if desired.