Quick chilli with creamy chive crushed potatoes

• pack reduced-fat pork sausage↗454g g
• vegetable oil↗2 tsp tsp
• new potatoes↗1kg kg

  skins on, thickly sliced

• red peppers↗2

  deseeded and sliced

• garlic cloves↗2

  crushed

• each ground coriander1 tsp tsp

  chilli powder and ground cumin

• can red kidney beans↗400g g

  in water, rinsed and drained

• 2 x 400g cans chopped tomatoes

  with herbs

• caster sugar↗2 tsp tsp
• 0% fat Greek yogurt↗5 tbsp tbsp
• pack chive20g g

  snipped

Step-by-step instructions

1. 1

   Squeeze 3 balls of meat from each sausage, then fry in the oil for 5 mins until golden. While they cook, put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 mins more. Tip in the garlic and spices, fry for 1 min, then add the beans, tomatoes and sugar. Simmer for 5 mins until saucy and the meatballs are cooked.

2. 2

   Drain the potatoes, then crush with a masher. Fold through the yogurt and chives, loosen with a splash of water, then serve with the chilli. Top with a dollop more yogurt and sprinkling of chives, if you like.