Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Olive Oil
  • 250 g Chorizo
  • 4 medium Potatoes (peeled and chopped)
  • 1 400g tin Black Beans (drained and rinsed)
  • 1 400g tin Pinto Beans (drained and rinsed)
  • 2 400g tins Chopped Tomatoes
  • 2 Red Chillies (chopped)
  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 2 tsp Chilli Powder
  • 1 tsp Cumin
  • 1 tsp Tomato Puree
  • 650 ml Chicken Stock
  • Salt and Pepper
  • 2 Spring Onions chopped
  • 250 g Natural Yoghurt
  • Juice and zest of 1 Lime
  • Bunch fresh Coriander chopped

Instruction

  • Heat the olive oil over a medium heat in a large pot. Fry the onions until soft, about 5 minutes, then add the garlic and cook for a bit longer. Add the chilli powder, cumin and chorizo and cook for 10 minutes.
  • Add the rest of the chilli ingredients and allow to simmer for 45 minutes. Mix the yoghurt with the lime juice, lime zest and coriander. Serve the yoghurt over a bowl of chilli topped with the spring onion.