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.
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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).
Make this vegetarian by leaving out the chorizo, and adding 2 tsp smoked paprika with the other spices.
Typical values per serving when made using specific products in recipe
Energy | 1,370kJ/ 327kcals |
|---|---|
Fat | 10g |
Saturated Fat | 2.6g |
Carbohydrates | 32g |
Sugars | 22g |
Fibre | 19g |
Protein | 15g |
Salt | 1.2g |
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