Quick bean & chorizo chilli

Quick bean & chorizo chilli

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(54 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2 generously

This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream

Nutrition and extra info

  • Freezable


  • kcal463
  • fat18g
  • saturates6g
  • carbs50g
  • sugars17g
  • fibre17g
  • protein29g
  • salt6.32g
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  • 100g chorizo, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 350g tub fresh tomato and chilli sauce (we used Waitrose)
  • 400g can kidney beans, rinsed and drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 400g can chickpea, rinsed and drained
  • rice and natural yogurt, or jacket potatoes and soured cream, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.

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Comments, questions and tips

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1st May, 2012
Made this for dinner tonight as I wanted something quick and easy and not a take-away! Changed it a bit - used black-eyed beans as we like those best, and added red onion & green pepper. I had no chilli pasta sauce so whizzed up a tin of tomatoes and added some dried chilli flakes. But all that apart, it was really tasty and we loved it. Served it with rice and a rocket salad. Will make it again.
30th Apr, 2012
Very easy and tasty. Instead of pre bought tomato and chilli sauce I used a tin of tomatoes, chilli powder, cumin and paprika. I simply served it with a salad; if you don't have any natural yoghurt you can use (extra low fat!) mayo.
26th Apr, 2012
Needed something quick with ingredients I had, and made tomato chilli sauce freshly. Just about to eat it - tastes delicious, great idea
19th Apr, 2012
quick and tasty. used can of chopped tomatoes, fresh chillies and splash of red wine. loved it!
3rd Apr, 2012
I followed this recipe exactly the first time and thought it was OK. I made it again recently and changed a few bits, for example used just chopped tomatoes and added some spices, added a bit of garlic, a pepper and half a red onion, plus used a can of mixed beans and a can of chick peas together. Only embellishing the recipe but makes it really yummy and it's so quick to make!
29th Mar, 2012
I really enjoyed this. I used passata instead of the sauce and used chilli powder and seasonings to add flavour. Served two accompanied by rice and I still have a portion left for lunch tomorrow. Yum!
mishchiefmia's picture
28th Mar, 2012
Loved this recipe, I added some red pepper, and made my own tomato sauce and used kidney beans in chilli sauce, yum!
19th Mar, 2012
Tasty recipe, quick and easy to make. Used lloyd grossmans tomato and chili sauce, added some mushrooms and mange tout....found no need for rice or potatoes, quick and easy mid week meal.
6th Mar, 2012
Made this dish yesterday but left it in the slow cooker all day. Used mixed beans in chilli sauce and also added butter beans to the recipe. I was very impressed as was my boyfriend who mopped his bowl clean with some crusty bread. Will definitely make again and consider the sugegstions here, maybe adding some peppers. I think this is a really versatile recipe that can be added to and amended according to your taste.
18th Feb, 2012
Cooked this a few times and loved it. We have a caravan with a small kitchen and find this is so easy to do with the minimum fuss. I have used a jar of pasta sauce and added extra chilli powder. I can cook this in one pan whilst the potatoes are baking in the microwave. I have also eaten this with a pack of the 2 minute rice which is easy to cook in the microwave, leaving me free to enjoy a glass (or 2 ) of wine


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