zoom One-pot seafood chilli & red kidney bean chilli

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    One-pot seafood & red kidney bean chilli

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    One-pot seafood & red kidney bean chilli

    • Low Fat
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 4


    1 tbsp olive oil
    500g pack Cooks’ Ingredients Frozen Soffritto Mix
    1 clove garlic, crushed
    ½ x 28g pack fresh coriander, chopped
    100g Greek-style natural yogurt
    400g pack frozen cooked seafood selection
    10g Old El Paso Seasoning Mix For Fajitas Smoky BBQ (from a 35g pack)
    400g can red kidney beans, drained
    2 tbsp tomato paste
    4 tomatoes, roughly chopped


    1. Heat the oil in a large saucepan and cook the soffritto mix for 5 minutes, stirring frequently until softened. Add half the garlic and fry for a further 2 minutes. Mix the rest of the garlic in a small bowl with half the coriander and the yogurt.

    2. Tip the frozen seafood into the saucepan with the fajita mix, beans and tomato paste. Cook for 5 minutes until the seafood is completely thawed. Add the tomatoes and cook for a further 6-8 minutes until the tomatoes are softened.

    3. Serve in bowls, topped with spoonfuls of the yogurt and the remaining coriander. Try serving with toasted wholemeal pittas.

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