home iconhome iconRecipe Archive
arrow right iconarrow right icon
Mexican Recipes
Smokey Mild Chorizo & Bean Chilli

Smokey Mild Chorizo & Bean Chilli

with Avocado Crema & Rice

Read more

Oops, we've done it again – put a clever twist on a weekday favourite to bring you something new and exciting, with flavours we know you love! Our latest chilli creation is a mix of chorizo, red kidney beans, corn and avocado with the irresistible flavour of our All-American spice blend.

Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

basmati rice

1 unit

brown onion

2 clove

garlic

1 bag

baby spinach leaves

1 bag

coriander

1.5 packet

mild chorizo

2 unit

carrot

1 tin

sweetcorn

1 tin

red kidney beans

1.5 sachet

All-American Spice Blend

(May be presentGluten)

2 sachet

tomato paste

1 cube

beef stock

1 unit

lemon

1 unit

avocado

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

3 cup

water (for the rice)

1.25 cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3830 kJ
Fat41.5 g
of which saturates17.2 g
Carbohydrate89.1 g
of which sugars17.9 g
Protein38.9 g
Sodium2440 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
COOK THE RICE
COOK THE RICE
1

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED
GET PREPPED
2

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the coriander. Cut 1 1/2 packets of mild chorizo into small chunks. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the red kidney beans.

START THE CHILLI
START THE CHILLI
3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook until browned, 6 minutes. Add the onion and cook, stirring, until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the All-American spice blend (see ingredients list) and cook until fragrant, 1 minute. TIP: Add all of the spice blend if you're not sensitive to heat. Add the carrot, sweetcorn and red kidney beans and cook until softened, 2-3 minutes.

FINISH THE CHILLI
FINISH THE CHILLI
4

Add the tomato paste, water (for the sauce) and 1 crumbled beef stock cube to the pan. Mix well, then reduce the heat to medium-low and simmer until slightly thickened, 10-12 minutes. Add the baby spinach and stir until wilted. Add a dash of water to loosen the sauce if necessary.

MAKE THE AVOCADO CREMA
MAKE THE AVOCADO CREMA
5

While the chilli is cooking, slice the avocado in half and scoop the flesh into a small bowl. Add a generous squeeze of lemon juice. Season with salt and pepper and mash with a fork to combine. Add the Greek yoghurt and stir to combine. TIP: For a smoother crema, use a food processor or stick blender.

serve
serve
6

Divide the basmati rice and mild chorizo and bean chilli between bowls. Top with the avocado crema and shredded Cheddar cheese. Sprinkle the adults' portions with coriander.