Chorizo chilli

Chorizo chilli

Add some Iberian spice to your chilli when you substitute delicious chorizo for mince. It's ready in 20 minutes and is a great dish to cook when you have both tonight's dinner and tomorrow's lunch in mind. That being said, once you've tasted it we doubt you'll have too many leftovers.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 4 people


  • 1tbsp olive oil
  • Handful fresh coriander, chopped
  • 150g manchego or cheddar, grated
  • 1 x 400g tin chickpeas
  • 1 x 400g tin kidney beans
  • 1 x 400g tin chopped tomatoes
  • 1tbsp tomato purée
  • 1tbsp cajun seasoning
  • 1 x 270g pack chorizo, sliced
  • 1 garlic clove, finley chopped
  • 1 onion chopped
  • Rice, to serve


Heat the oil in a large frying pan and cook the chopped oniongarlic and chorizo for a few minutes.

Stir in the Cajun seasoning, tomato purée and tinned tomatoes.

Cook for 5-10 minutes to thicken, then add the kidney beans and chickpeas and cook for another 5 minutes.

Mix together the grated cheese and coriander, and serve alongside the chilli with some boiled rice.