Quick chilli
About this recipe
This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
Tags
Nutrition per Serving
Credits
Good Food team
BBCGoodFood / Tasty
Rating
4.5 / 5
88 ratings
Directions
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.
Ingredients
Equipment needed
frying pan
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
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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