Chipotle Chorizo and Bean Chilli Jacky-P
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Chipotle Chorizo and Bean Chilli Jacky-P

Chipotle Chorizo and Bean Chilli Jacky-P

with Cheese, Soured Cream and Slaw

Prepped in 10

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 Time45 minutes
Cooking time10 minutes


serving amount

450 grams


1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Coleslaw Mix

30 grams

Burger Sauce

(Contains Egg, Mustard)

60 grams

Mature Cheddar Cheese

(Contains Milk)

25 grams

Red Pepper Chilli Jelly

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

10 grams



Nutritional information

Energy (kJ)3677 kJ
Energy (kcal)879 kcal
Fat46.3 g
of which saturates20.4 g
Carbohydrate77.9 g
of which sugars21.7 g
Protein35.7 g
Salt5.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Box Grater
Medium Bowl



Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.


Meanwhile, drain and rinse the mixed beans in a sieve.

Put a large saucepan on medium heat with a drizzle of oil. Add the chorizo and fry until starting to brown, 3-4 mins.

Add the passata, chipotle paste (add less if you'd prefer things milder), veg stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts). Stir to combine. 


Bring the chorizo chilli to the boil, then lower the heat. Pop a lid on the pan (or cover with foil) and simmer until thickened, 7-9 mins. 


While the chilli cooks, in a medium bowl, combine the coleslaw mix and burger sauce. Season with salt and pepper and set aside. 

Grate the Cheddar cheese.


Once the chilli has thickened, remove from the heat and stir through the red pepper chilli jelly. Season with salt and pepper, then set aside with the lid on to keep warm. 

Reheat the chilli a few mins before the jacky-Ps are ready (if needed).


Once the jacky-Ps are ready, remove from the oven and spread the butter over the cut side of the potatoes (see pantry for amount). Roughly mash it into each potato with a fork.

Share the jacky-Ps out between your plates. Spoon the beans over the potatoes.

Top with a dollop of soured cream and the grated cheese.  

Serve the slaw alongside.



Step 2 MOD: If you’re adding chorizo, add it to the pan before the chilli ingredients. Fry, 3-4 mins, then add the chilli ingredients and continue as instructed.