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Quick bean & chorizo chilli

Quick chilli

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A star rating of 4.5 out of 5.86 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition:
NutrientUnit
kcal463
fat18g
saturates6g
carbs50g
sugars17g
fibre17g
protein29g
salt6.32g
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Ingredients

  • 100g chorizo , sliced
  • 350g tub fresh tomato and chilli sauce (we used Waitrose)
  • 400g can kidney beans , rinsed and drained
  • 400g can chickpea , rinsed and drained
  • rice and natural yogurt, or jacket potatoes and soured cream, to serve

Method

  • STEP 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.

RECIPE TIPS
SPICY SHEPHERD'S PIE FOR FOUR

Cook the chilli using 200g chorizo. Peel and chop 750g floury potatoes, boil for 10 mins, then drain and mash with ½ tsp paprika, 1 crushed garlic clove, a splash milk and a little olive oil. Spoon the chilli into a baking dish, top with the mash and grill until golden.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

A star rating of 4.5 out of 5.86 ratings
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