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Chorizo chilli recipe

Chorizo chilli recipe

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A bean chilli with a huge helping of protein and fibre, this chorizo-studded bowl of goodness uses a mix of beans and chickpeas in a tomato-based sauce. It's hearty, delicious and made even better with a grating of nutty Manchego cheese. See method

  • Serves 4
  • 20 mins
  • 572 calories / serving
  • Freezable

Ingredients

  • 1tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove, finley chopped
  • 1 x 270g pack chorizo, sliced
  • 1tbsp cajun seasoning
  • 1tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin kidney beans
  • 1 x 400g tin chickpeas
  • 150g (5oz) manchego or cheddar, grated
  • handful fresh coriander, chopped
  • rice, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2385kj
    572kcal     29%

  • Fat

    34g 48%

  • Saturates

    15g 77%

  • Sugars

    10g 11%

  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 29.5g Protein 32.4g Fibre 10.8g

Method

A bean chilli with a huge helping of protein and fibre, this chorizo-studded bowl of goodness uses a mix of beans and chickpeas in a tomato-based sauce. It's hearty, delicious and made even better with a grating of nutty Manchego cheese.

  1. Heat the oil in a large frying pan and cook the chopped onion, garlic and chorizo for a few minutes.
  2. Stir in the Cajun seasoning, tomato purée and tinned tomatoes. Cook for 5-10 minutes to thicken, then add the kidney beans and chickpeas and cook for another 5 minutes.
  3. Mix together the grated cheese and coriander, and serve alongside the chilli with some boiled rice.

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