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.
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
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.