with Tortilla Chips, Soured Cream and Cheese
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.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Black Beans
1 carton(s)
Mature Cheddar Cheese
30 grams
Finely Chopped Tomatoes with Onion and Garlic
1 carton(s)
Vegetable Stock Paste
10 grams
Chipotle Paste
20 grams
Soured Cream
75 grams
Tortilla Chips
1 pack(s)
Diced Chorizo
90 grams
Sugar
1 tsp
Water for the Sauce
50 milliliter(s)
Butter
20 grams
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.
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, 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.
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.
Share your chorizo and black bean chilli between your bowls, then dollop over the soured cream.
Serve with your tortilla chips alongside.
Enjoy!
4812
kJ
Energy (kJ)
1150
kcal
Energy (kcal)
61.3
g
Fat
22
g
of which saturates
106.7
g
Carbohydrate
25.5
g
of which sugars
22.9
g
Dietary Fibre
36.7
g
Protein
7.42
g
Salt
