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
  • Easy

Nutrition per serving

  • kcal 463
  • fat 18g
  • saturates 6g
  • carbs 50g
  • sugars 17g
  • fibre 17g
  • protein 29g
  • salt 6.32g


  • 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


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.


  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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