Recipe by BBC Good Food

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

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Ingredients

• 100 g chorizo (sliced)
• 350 g tomato and chilli sauce (tub, fresh, we used waitrose)
• 400 g Kidney beans (can, rinsed and drained)
• 400 g can chickpea (rinsed and drained)
• Rice
• natural yogurt (or jacket potatoes and soured cream, to serve)

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Method

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.

View the recipe instructions at BBC Good Food