Waitrose and Partners
One-pot seafood & red kidney bean chilli

One-pot seafood & red kidney bean chilli

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


  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 when made using specific products in recipe


1,185kJ/ 282kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating