Chorizo Chilli

This recipe features in these meal plans: Classics with a Twist, Family Favourites 2.

Chilli con carne with a twist - in this delicious dish chorizo is the star of the show.


  • 800g of tinned red kidney beans, drained
  • 400g of tinned chopped tomatoes
  • 200g of chorizo, coarsely chopped
  • 1 large onion (approx 210g), finely chopped
  • 240g of long grain rice
  • 1 tbsp olive oil
  • 1 tbsp mild chilli powder
  • 250ml beef stock, prepared according to the packet instructions
  • 1 tbsp tomato puree
  • 1 tsp ground coriander
  • 1 clove of garlic, finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £1.39
  • Store cupboard: Typical
  • Calories per serving: 814
  • 5-a-day per serving: 2.1
  • Print Recipe
Chorizo Chilli photo

642 cooks think so


  1. Heat the oil in a frying pan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the chilli powder and coriander and fry for 1 minute. Add the chorizo and fry for 2-3 minutes.
  2. Pour in the kidney beans, chopped tomatoes, tomato puree and stock and simmer for 10-15 minutes, or until the stock reduces and the sauce develops a thicker consistency. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, simply divide the chilli and rice between plates and enjoy.

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