One-Pot Chipotle Chorizo & Black Bean Chilli

Name: One-Pot Chipotle Chorizo & Black Bean Chilli with Charred Capsicum & Avocado Crema
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 1 packet Baby Spinach Leaves; 1 packet Black Beans; 1 packet Cheddar Cheese; 3 Garlic; 1 packet Light Sour Cream; 1 packet Mild Chipotle Sauce; 1 packet Passata; 1 sachet Tex-Mex Spice Blend; 1 sachet Vegetable Stock Pot; 1 Capsicum; 1 Corn; 250 g Mild Chorizo; 1 drizzle olive oil; ¾ cup water; 1 tsp brown sugar; 20 g butter

with Charred Capsicum & Avocado Crema

Recipe Development TeamUpdated on May 12, 2026

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Calories

1090 kcal

Protein

54.3g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Milk
Soy
May contain traces of allergens
Gluten
Soy
Wheat
Milk
Sulphites

A bountiful veggie bowl is just what the doctor ordered! If the bright colours of the dish don’t pull you in, the chipotle mild chorizo, black bean and Tex-Mex spiced chilli will definitely make a serious impression. To make things a little extra fancy, whip up a quick avocado crema to dollop on top!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Avocado

1 packet

Baby Spinach Leaves

1 packet

Black Beans

1 packet

Cheddar Cheese

(Contains: Milk)

Garlic

1 packet

Light Sour Cream

(Contains: Milk)

1 packet

Mild Chipotle Sauce

(Contains: Soy)

1 packet

Passata

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

1 sachet

Vegetable Stock Pot

Capsicum

Corn

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

1 tsp

brown sugar

20 g

butter

(Contains: Milk)

Nutritional Values

Energy (kJ)4570 kJ

Calories1090 kcal

Fat67.3 g

of which saturates27.6 g

Carbohydrate63.6 g

of which sugars27.2 g

Dietary Fibre24 g

Protein54.3 g

Sodium2850 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

PDF

• Finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop mild chorizo. • Drain sweetcorn. • Drain black beans (but don't rinse). TIP: Not rinsing the beans helps to thicken the sauce.

• In a large pot or saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook carrot and chorizo, tossing, until softened and chorizo is browned, 4-6 minutes. Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, corn, passata, stock concentrate, the water and brown sugar and stir to combine. • Cover with a lid and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until veggies are tender, 15-20 minutes.

• While the pot is simmering, cut avocado into 1cm cubes. In a small bowl, add avocado and light sour cream, and lightly mash with a fork, until combined. Season to taste. • When the veggies are tender, remove the pan from the heat and stir through baby spinach leaves, the butter and mild chipotle sauce. Season to taste with salt and pepper.