Chorizo chilli & Quick bean

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


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

  • 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 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.

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  • Siyah Heyecan Simge