Chorizo and Black Bean Chilli

Name: Chorizo and Black Bean Chilli with Tortilla Chips, Soured Cream and Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Red Onion; 1 carton(s) Black Beans; 6 unit(s) Plain Taco Tortillas; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 20 grams Chipotle Paste; 10 grams Chicken Stock Paste; 75 grams Soured Cream; 30 grams Mature Cheddar Cheese; 90 grams Diced Chorizo; 1 tsp Sugar; 50 milliliter(s) Water for the Sauce; 20 grams Butter

with Tortilla Chips, Soured Cream and Cheese

Recipe Development TeamPublished on July 04, 2024

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Our Chorizo and 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 chilli you didn't know you needed.

Tags:

Family Friendly

•Spicy

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: 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

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4025 kJ

Energy (kcal)962 kcal

Fat46.7 g

of which saturates20.6 g

Carbohydrate92.9 g

of which sugars26.6 g

Dietary Fibre19.1 g

Protein38 g

Salt7.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Grater

•Baking Tray

•Large Frying Pan

•Medium Bowl

Cooking Instructions and Tips

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.