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Sausage, beer & black bean chilli

Sausage, beer & black bean chilli

You can adjust the amount of chipotle paste you use in Diana Henry's recipe – it’s there for smokiness rather than heat. You can also slice the sausages if you prefer.

4.5 out of 5 stars(8) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp groundnut oil
  • 454g pack 8 sausages (pork, beef or lamb)
  • 2 medium onions, halved and cut into crescent moon-shaped slices
  • 1 large red pepper, halved, deseeded and cut into strips
  • 2 clove/s garlic, finely chopped
  • 2 tsp chipotle paste
  • ½ tbsp ground cumin
  • 200ml Fuller’s London Porter beer
  • 400g can chopped tomatoes
  • ¾ tbsp dark brown soft sugar, or to taste
  • 2 tsp dried oregano
  • 400g can black beans, drained and rinsed
  • Good squeeze of lemon or lime juice

For the accompaniments

  • Soured cream or Greek yogurt
  • Slices of avocado, seasoned with salt, pepper and lime juice
  • Lime wedges
  • Crumbled cheese, such as feta or Wensleydale


  1. Heat the oil in a flameproof casserole and brown the sausages on all sides, turning them over. You’re not cooking them through, just getting a good colour on the outside. Remove the sausages to a bowl.

  2. Add the onion and pepper to the pan and cook over a medium heat for 4-5 minutes, until the onions begin to look golden. Add the garlic, chipotle paste and cumin. Stir together and cook for 2 minutes, then add the beer. Boil until reduced by ½, then add the tomatoes, sugar, oregano and seasoning.

  3. Return the sausages to the pan, bring to a simmer, cover the pan and cook gently for 30 minutes, until cooked through with no pink meat. Make sure there’s enough liquid in the pan and top up with more water if needed.

  4. Remove the lid, add the beans and a little more seasoning, and cook for 15 minutes more. The liquid should reduce so you have quite a thick stew. Taste and decide whether you want some lemon juice or lime juice – it can bring all the disparate parts of a dish together – or seasoning. Serve with the accompaniments and the pumpkin rice.


Typical values per serving when made using specific products in recipe


1,822kJ/ 436kcals



Saturated Fat












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