Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Quick bean & chorizo chilli

Contains pork – recipe is for non-Muslims only

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2 generously
  • Easy
  • Serves 2 generously
  • Easy
  • Calories 463
  • Carbohydrates 50
  • Saturated Fat 6
  • Sugar 17
  • Protein 29
  • Fat 18
  • Fibre 17
  • Salt 6.32

Nutrition per serving

  • Calories 463
  • Carbohydrates 50
  • Saturated Fat 6
  • Sugar 17
  • Protein 29
  • Fat 18
  • Fibre 17
  • Salt 6.32

Ingredients

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

Tip

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.

Method

  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.

Suggested recipes from this collection...