Mexican Sausage stew


An awesome one pot recipe that can prepped up in no time. We used heck chicken sausages but you could easily use swap in another meat or a vegetarian version.

Cook time - 45 minutes

Servings - 4 servings


  • 2 red bell pepper (248 g)

  • 2 cans Black Beans

  • Tomato, Canned, 2 can (800 g)

  • Thyme, 10 sprigs

  • Chicken stock, 2 cups (486 g)

  • Heck Chicken sausages (300g)

  • 1 large onion

  • 8 garlic cloves

  • Chipotle paste, 1 small jar (85 g)

  • Coconut Oil, 1 teaspoon (4 g)

  1. Finely chop the onion and garlic and fry using a small amount of coconut oil in a large deep pan for 8 minutes.

  2. Add the chipotle paste, chopped peppers and sausages and fry for further 5 minutes. 

  3. Then add the tomatoes, thyme and the stock and mix well. Cover and cook for 20 minutes, stirring occasionally. 

  4. Add the drained beans and mix well. Now you may have to add a little more liquid here if has got too sticky. However it is upto you, if you like it with a bit more sauce then add some water to thin it slightly. Cook for further 10 minutes until desired consistency.

  5. Serve with some steamed greens or some root vegetable mash for an excellent immune boosting meal.

Per serving -

400 kcal

Protein - 37 g

Carbs - 55 g

Fats - 7 g