Name: Quick chilli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: British
Ingredients: 100g chorizo sliced; 350g tub fresh tomato and chilli sauce (we used Waitrose); 400g can kidney beans rinsed and drained; 400g can chickpea rinsed and drained; rice and natural yogurt, or jacket potatoes and soured cream, to serve

Open this recipe in the RecipeMuse app Open

Quick chilli

15 min2 servings

This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream

Ingredients

100g chorizo sliced

350g tub fresh tomato and chilli sauce (we used Waitrose)

400g can kidney beans rinsed and drained

400g can chickpea rinsed and drained

rice and natural yogurt, or jacket potatoes and soured cream, to serve

Instructions

1 Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.