When you come home craving hearty fare, this hotpot is a deliciously quick solution.
Ingredients
- 1 tablespoon olive oil
- 500g extra-lean beef chipolata sausages, halved
- 2 small brown onions, halved, thinly sliced
- 3 tomatoes, coarsely chopped
- 1 green capsicum, halved, deseeded, coarsely chopped
- 3 garlic cloves, crushed
- 1 x 405g can Diced Italian Tomatoes (with Basil and Garlic)
- 250ml (1 cup) water
- Crusty bread (optional), to serve
Method
- Step 1Heat the oil in a large heavy-based saucepan over medium-high heat. Add the sausage and onion and cook, stirring often, for 5 minutes or until the sausage and onion just starts to brown.
- Step 2Add the chopped tomato, capsicum and garlic to the pan. Cook, stirring occasionally, for 2 minutes.
- Step 3Add the canned tomato and water to the pan. Increase heat to high. Cover and bring to the boil. Uncover and cook for 4 minutes or until the mixture thickens slightly. Serve with crusty bread, if desired.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1760 kj
Energy
32g
Fat Total
13g
Saturated Fat
7g
Fibre
19g
Protein
71mg
Cholesterol
954.44mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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