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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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

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.

Typical values per serving when made using specific products in recipe