Chorizo chilli recipe
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 to cook
- 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
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Shop ingredientsEach serving contains
- Energy
- 2385kJ 572.0kcal
- Fat
- 34g
- Saturates
- 15g
- Salt
- 3.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 29.5gProtein 32.4gFibre 10.8g
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- Heat the oil in a large frying pan and cook the chopped onion, garlic and chorizo for a few minutes.
- 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.
- Mix together the grated cheese and coriander, and serve alongside the chilli with some boiled rice.
