Sausage-Chili with corn

Name: Sausage-Chili with corn
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp salt, black pepper; 1 Vegetable Onion; 3-4 Vienna sausage; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (212 ml) Corn; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 5 TABLESPOONS Spice ketchup; 7-10 Tbsp Chilli powder; 1/2 bunch Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp salt, black pepper
1 Vegetable Onion
3-4 Vienna sausage
1 can(s) (425 ml) Kidney Beans
1 can(s) (212 ml) Corn
1-2 TABLESPOONS Oil
1-2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
5 TABLESPOONS Spice ketchup
7-10 Tbsp Chilli powder
1/2 bunch Parsley

Directions

1
Put the rice in about 1/2 l boiling salted water. Cover and let it swell at low heat for 18-20 minutes
2
Peel and chop the onion. Cut the sausage into slices. Drain and rinse the beans. Drain with the corn in a sieve
3
Heat the oil. Fry 2/3 onion and sausages in it. Add the tomato paste and sauté. Deglaze with tomatoes and spiced ketchup, bring to the boil. Chop the tomatoes a little bit in the pot. Let the sauce simmer for about 10 minutes, stir from time to time
4
Add the corn and beans to the sauce and heat for about 5 minutes. Season the sauce with salt, pepper and a little chilli powder
5
Wash and chop the parsley. Drain rice if necessary. Serve with the sausage chili. Sprinkle the rest of the onion cubes and parsley on top