MEXICAN THREE BEAN CHILLI WITH CHORIZO

EAT MYSELF SLIM

Fantastic fiery Mexican bean chilli, packed full of flavour, low in fat and a really filling dinner, if  I was not watching my waistline I would double the chorizo in this dish to add more naughtiness and serve with warm flour tortillas, spicy salad, corn chips, sour cream and cheese, well rather a good point that I am on a low fat low carb eating plan then I think !

 

Per portion:  535 kcal / 19.8g protein / 88g carbs / 10.7g fat / 4.4g sat fat / 9.1g fibre

150g rice and 200g Mexican bean chilli

 

 

INGREDIENTS

(serves 4)

 

800g tin borlotti beans drained and rinsed

800g tin channelling beans drained and rinsed

1 chicken jelly stock pot

1 tin tomatoes

2 tbsp tomato puree

20g chorizo thin sliced

1 tsp ooil

1 onion fine chopped

1 clove garlic fine diced

1 tbsp Mexine chilli powder

1 tsp cumin powder

1/2 tsp cayenne pepper

1 tbsp dried chilli flakes

1 tsp smoked paprika

Sea salt

fresh ground black pepper

bunch fresh coriander rough chopped

 

This only takes 15 minutes to make, but it is one of those dishes that once made and left to settle tastes so much better for it.

 

Heat a pan and sear the chorizo until cooked, put the chorizo to one side and using the same pan add the ooil and soften the onion and garlic for 5 minutes, add all the spices and stir in, add the tomatoes and bring to a simmer, add the chicken jelly pot and beans and mix well, bring to a gentle simmer and once heated through, season to taste and add the coriander.  Serve with rice.