One-pot seafood & red kidney bean chilli

Name: One-pot seafood & red kidney bean chilli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 500 g Cooks’ Ingredients Frozen Soffritto Mix; 1 garlic clove, crushed; 28 g pack fresh coriander, chopped; 100 g Greek-style natural yogurt; 400 g frozen cooked seafood selection; 10 g Old El Paso Seasoning Mix For Fajitas Smoky BBQ (from a 35g pack); 400 g can red kidney beans, drained; 2 tbsp tomato paste; 4 tomatoes, roughly chopped

This vibrant chilli is packed with flavour and can be on the table in under 30 minutes!

3 out of 5 stars(1) Rate this recipe

Low fat2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

1 tbsp olive oil
500g Cooks’ Ingredients Frozen Soffritto Mix
1 garlic clove, crushed
½ x 28g pack fresh coriander, chopped
100g Greek-style natural yogurt
400g 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

Method

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