The ultimate 10 bean chilli

Name: The ultimate 10 bean chilli
Prep time: 10 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 500 g Waitrose 10 bean mix, soaked overnight in cold water; 1 olive oil spray; 80 g Waitrose Cooks’ Ingredients Iberico de bellota diced chorizo; 2 onions, chopped; 4 garlic cloves, chopped; 100 g Discovery chipotle chilli paste, half; 1 tsp ground cinnamon; 1 tsp ground cumin; 3 400g cans chopped tomatoes; 2 red peppers, deseeded and cut into chunks; 2 yellow peppers, deseeded and cut into chunks; 4 rosemary sprigs; 750 ml Cooks’ Ingredients chicken or vegetable stock, hot

This Mexican-style chilli, made using a 10-bean mix, has a lovely, smoky flavour, thanks to the chorizo and chipotle chilli. It's low in fat, is an excellent source of fibre and contains three of your five-a-day.

4 out of 5 stars(1) Rate this recipe

High fibre3 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook2 hrs
Total time2 hrs 10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g Waitrose 10 bean mix, soaked overnight in cold water
1 olive oil spray
80g Waitrose Cooks’ Ingredients Iberico de bellota diced chorizo
2 onions, chopped
4 garlic cloves, chopped
100g Discovery chipotle chilli paste, half
1 tsp ground cinnamon
1 tsp ground cumin
3 400g cans chopped tomatoes
2 red peppers, deseeded and cut into chunks
2 yellow peppers, deseeded and cut into chunks
4 rosemary sprigs
750ml Cooks’ Ingredients chicken or vegetable stock, hot

Method

Drain the beans. Put in pan of fresh water and bring to the boil. Boil rapidly for 10 minutes, then lower the heat and simmer for 1 hour, topping up with boiling water from a kettle if necessary.
Meanwhile, spritz a large pan with olive oil spray, add the chorizo, onion and garlic and cook for 5 minutes, stirring until the onion is softened and golden. Add the chilli paste, cinnamon and cumin and cook for 2 minutes more. Stir in the tomatoes,peppers, rosemary and stock and bring to the boil.
Drain the beans and add to the pan. Partially cover with a lid and simmer for a further hour or so until the beans are tender and the sauce has thickened. Serve with your choice of side dishes (see above, left).