Chipotle Chorizo and Bean Chilli
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Chipotle Chorizo and Bean Chilli

Chipotle Chorizo and Bean Chilli

with Easy Rice and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Chipotle Chorizo and Bean Chilli in just 20-25 minutes for a delicious and speedy meal.

Extra spicy

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 Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 carton(s)

Red Kidney Beans

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(Contains Celery)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

20 grams

Chipotle Paste

40 grams

Baby Spinach

15 grams


75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

20 grams



Nutritional information

Energy (kJ)3930 kJ
Energy (kcal)939 kcal
Fat35.6 g
of which saturates16.3 g
Carbohydrate116.6 g
of which sugars24.9 g
Protein39.5 g
Salt6.64 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan


Get Prepped

a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

c) Drain and rinse the kidney beans in a sieve.

Cook the Rice

a) When boiling, pour the water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Pepper Time

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the chorizo and pepper chunks and stir-fry until softened, 3-4 mins.

Simmer your Chilli

a) Stir in the veg stock paste, chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder).

b) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

Bring on the Spinach

a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 1-2 mins.

b)Stir through the honey and butter (see pantry). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.


a) Fluff up the rice with a fork, then serve in bowls topped with the chipotle chorizo and bean chilli.

b) Drizzle the soured cream over the top to finish.