Chorizo and Black Bean Chilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Chorizo and Black Bean Chilli

with Tortilla Chips, Soured Cream and Cheese

Our Black Bean Chilli makes the best of beans. Flavoured with chipotle for a rich, smoky and fruity flavour with a kick from the chipotle chillies, it's the vegetarian chilli you didn't know you needed.

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

1 carton(s)

Black Beans

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

20 grams

Chipotle Paste

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains Milk)

30 grams

Mature Cheddar Cheese

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp


50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3983 kJ
Energy (kcal)952 kcal
Fat43.7 g
of which saturates21.2 g
Carbohydrate96.3 g
of which sugars27.5 g
Protein38.1 g
Salt7.64 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion.

Drain and rinse the black beans in a sieve. Grate the cheese.


Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil.

Set aside to bake later. 


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo, sliced pepper and onion. Fry until just soft, 4-5 mins. Continue to stir while it cooks.


Once the veg has softened, add the chopped tomatoes, black beans, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 


While your chilli simmers, bake the tortillas on the middle shelf of your oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Once thickened, stir the chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount) through the chilli until melted. Remove from the heat.


Share your chorizo and black bean chilli between your bowls, then dollop over the soured cream. Sprinkle with the cheese to finish.

Serve with your tortilla dippers alongside. 



Step 3 MOD: If you’re adding chorizo, add it to the pan with the veg. Fry for the same amount of time, then continue as instructed.