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Bean and Chorizo Chili with Avocado

Total votes: 22

Ingredients

2 avocados, diced (to serve)

 

2 chorizo sausage, .5cm thick slices and quartered

 

1 onion, diced

 

400g tin of kidney beans, rinsed and drained

 

400g tin of butter/cannolini beans, rinsed and drained

 

2 tins of diced tomatoes

 

1-2 tsp of chilli flakes, increase or decrease amount depending on spice desire

 

Rice and greek yoghurt or sour cream, or crunchy bread, to serve

 

Method

  1. Dry-fry the chorizo for a few mins in a large non-stick pot until crisp. Remove the chorizo and set aside
  2. With the same pot, add the diced onion to the hot chorizo fat and fry until translucent.
  3. Add the beans, tinned tomatoes and chilli to the pot and stir.
  4. Add 100ml of water and bring to a simmer then add the chorizo, cover and lower the heat, let cook for 10 minutes.
  5. Spoon into deep bowls, cover with avocados and enjoy with rice and yoghurt or crunchy bread

  • Cooking Time 20
  • Preparation Time 5

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