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Mexican Recipes

Chorizo and Black Bean Chilli

Chorizo and Black Bean Chilli

Chorizo and Black Bean Chilli

with Tortilla Chips, Soured Cream and Cheese

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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:

Spicy

Allergens:

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

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

20 grams

Chipotle Paste

75 grams

Soured Cream

(Contains: Milk)

1 pack(s)

Tortilla Chips

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4812 kJ

Energy (kcal)1150 kcal

Fat61.3 g

of which saturates22 g

Carbohydrate106.7 g

of which sugars25.5 g

Dietary Fibre22.9 g

Protein36.7 g

Salt7.4 g

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

Utensils

•Sieve

•Grater

•Large Frying Pan

Instructions

Prep the Veg

1

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.

Finish the Prep

2

Drain and rinse the black beans in a sieve.

Grate the cheese.

Get Frying

3

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.

Chilli Time

4

Once the veg has softened, add the chopped tomatoes, black beans, vegetable 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.

Finishing Touches

5

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.

Serve Up

6

Share your chorizo and black bean chilli between your bowls, then dollop over the soured cream.

Serve with your tortilla chips alongside.

Enjoy!

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