- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
When you come home craving hearty fare, this hotpot is a deliciously quick solution.
Ingredients
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1 tablespoon olive oil
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500g extra-lean beef chipolata sausages, halved
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2 small brown onions, halved, thinly sliced
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3 tomatoes, coarsely chopped
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1 green capsicum, halved, deseeded, coarsely chopped
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3 garlic cloves, crushed
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1 x 405g can Diced Italian Tomatoes (with Basil and Garlic)
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250ml (1 cup) water
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Crusty bread (optional), to serve
Method
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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.
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Step 2Add the chopped tomato, capsicum and garlic to the pan. Cook, stirring occasionally, for 2 minutes.
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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
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1760 kj
Energy
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32g
Fat Total
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13g
Saturated Fat
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7g
Fibre
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19g
Protein
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71mg
Cholesterol
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954.44mg
Sodium
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8g
Carbs (sugar)
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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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