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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


Servings

2

Total time

20 minutes

Cuisines

British

Courses

Dinner


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)


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.
  2. View the recipe instructions at BBC Good Food

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