Quick bean & chorizo chilli

This will quick and easy recipe will get a 10 out of 10 from your family! - by Barbara Northwood

Quick bean & chorizo chilli

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After a long commute I’m always hungry – this quick bean & chorizo chilli is great with rice but also delicious piled onto a baked potato and dolloped with soured cream.

Ingredients

100g/4oz chorizo, sliced

350g tub fresh tomato and chilli sauce (we used Waitrose)

400g can kidney beans, rinsed and drained

400g can chickpeas, rinsed and drained

rice and natural yogurt, or jacket potatoes and soured cream, to serve

Method

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.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.