Beet Chilli

Prep Time: 10mins Cook Time: 30mins- Serves: 3
This Beet Chilli recipe is packed with flavour. Vegetarian chilliis the perfect winter comfort food. Serve with rice, guacamole & lime! 


  • 1 Pack Heck! Beet Goes On Sausages
  • 1 tbsp Olive oil
  • 1 large leek
  • 1 clove garlic
  • 1 tsp chilli flakes
  • Balsamic vinegar
  • 400g tin black beans
  • 400g tin chopped tomatoes
  • 1 glass red wine (optional)
  • Handful of basil leaves
  1. Finely chop the leek and garlic and cook over a medium heat in a casserole dish with a dash of olive oil for a few minutes until softened. 
  2. Add the chilli flakes, a slug of balsamic vinegar and cook for another 2 minutes. 
  3. Drain the black beans and add to the casserole dish with the tomatoes and red wine (wine optional). 
  4. Simmer for 10 minutes and then stir well. 
  5. Put the raw sausages into the casserole dish, poking them down into the mix. 
  6. Reduce the heat and put a lid on the casserole dish before leaving to simmer gently for a further 12-15 minutes until the sausages are cooked through.
  7. Serve with rice for a more substantial supper or some potato wedges and salad on the side. 
  8. Top with torn basil leaves once plated.


 Nutritional Information Per 100g  Per Portion
Energy 612kJ/146kcal 2897kJ/688kcal
Fat 1.9g 9.1g
Of Which Saturates 0.3g 1.5g
Carbohydrates  18g 86g
Of Which Sugars 3.5g 17g
Protein 8.0g 38g
Salt 0.30g 1.4g
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