This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
Prep:5 mins
Serves 2 generously
100g chorizo, sliced350g tub fresh tomato and chilli sauce (we used Waitrose)400g can kidney beans, rinsed and drained400g can chickpea, rinsed and drainedrice and natural yogurt, or jacket potatoes and soured cream, to serve
STEP 1Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.
