Southwestern Chicken Sausage Chili

Prep: Wash and dry all produce. Core, then cut the green peppers into 1/2-inch pieces. Thinly slice the green onions. Drain and rinse the beans.

Cook the sausage: Heat a large pot (or very large pan) over medium-high heat. Add a drizzle of oil, then the chicken sausage. Cook, turning occasionally, until browned, 4-5 min. Set aside on a cutting board, then slice into 1/2-inch rounds. (It's okay if the sausage isn't cooked through completely.)

Cook the vegetables: Add another drizzle of oil in the same pot. Add the onions, peppers, and half the green onions. Cook, stirring, until softened, 4-5 min. Add the spice blend to the pan and cook until fragrant, 1-2 min.

Add the diced tomatoes, black beans, broth concentrate(s)and 1 cup water (double for 4 people) to the pan. Bring to a boil, then reduce heat to medium-low. Simmer for 8-10 min. Stir the chicken sausage into the pan. Cook until sausage is cooked through, 2-3 min. Season with salt, pepper and as much chili flakes as you like.

Toast the ciabatta: Meanwhile, place the ciabatta on a baking sheet. Bake in the centre of the oven until cooked through, 4-5 min. Cut the ciabatta in half. Return to the baking sheet and bake until golden, 3-4 min. (TIP: Keep an eye on your bread so that it doesn't burn!)