- Preparation and cooking time
- 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
- 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.