Smoky Mexican Style Chorizo Bean Stew

Smoky Mexican Style Chorizo Bean Stew

with Roasted Peppers, Feta and Tortilla Chips

Custom recipe
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Based on season, the colour of your bell pepper will either be yellow, red, orange or green guarantee you get the best quality pepper.


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

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)


1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

½ unit(s)


1 pack(s)

Mixed Beans

90 grams



1 sachet

Chipotle Paste

1 sachet

Smoked Paprika

1 sachet

Tomato Puree

1 pack(s)

Chopped Tomatoes

10 grams

Vegetable Stock Paste


2 unit(s)

Wholewheat Tortilla


50 grams

Feta Cheese


1 unit(s)

Bell Pepper

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate59 g
of which sugars23.0 g
Dietary Fiber8.34 g
Protein34 g
Cholesterol0 mg
Salt5.09 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Cut the lime into wedges. Drain and rinse the mixed beans in a sieve.


Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast on the middle shelf of your oven until golden and soft, 15-17 mins.


Meanwhile, heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the red onion and chorizo. Cook, stirring occasionally, until soft, 4-5 mins. Add the courgette, garlic, chipotle paste, smoked paprika and tomato puree and cook, stirring, for 1 minute. TIP: Add less chipotle paste if you don't like spice. Add the chopped tomatoes with the vegetable stock paste and a splash of water. Season with salt and pepper, and a pinch of sugar. Stir in the mixed beans. Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.


While the stew cooks, make the tortilla chips! Using some scissors, cut each tortilla into eight triangles (we used one tortilla per person but if you want to use two, that's fine - you have enough!). Place the chips on a baking tray and drizzle over some oil. Season with salt and pepper, then spread them out in a single layer. Bake on the top shelf of your oven until golden, 4-5 mins. Tip: Keep an eye on them to make sure they don't burn!


Once the peppers are roasted, add them to the stew and stir them through. Add a splash of water to loosen if you need to. Taste and season with salt and pepper. Crumble the feta into small pieces.


Divide the stew between bowls and top with the feta and sliced spring onion. Serve with lime wedges for squeezing over and tortilla chips alongside for dipping. Enjoy!