Save to your scrapbook
One-pot seafood chilli & red kidney bean chilli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
2 of your 5 a day; low in fat.
This recipe was first published in September 2018.