This was a very quick and easy recipe – I had a small piece of chorizo in the freezer which I wanted to use up.   In 20 minutes, this tasty and warming chilli was ready to eat!

Chorizo Chilli – 241 calories per portion

Serving:  3

Preparation time:  20 minutes

Ingredients:

• 10ml olive oil
• 1 onion (150g) chopped
• 1 garlic clove, finely chopped
• 1 x chunk of spicy Chorizo, cut into small chunks
• 1 tsp Cajun seasoning
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 x 380g pack of kidney beans

To serve (not included in calorie count)

• 60g Manchego or Cheddar, grated
• handful fresh coriander, chopped
• rice, to serve

Preparation:

Peel and cut the onion into medium chunks. Remove the skin from the chorizo and chop into small pieces. Drain the kidney beans.

Method:

Place a pan over the heat and warm. Add the oil and chopped onions and chorizo, frying gently. You shouldn’t need to add too much oil as the chorizo will produce its own.

Continue to cook until the onion is translucent.

Add the garlic cube. Fry for about 10 minutes, stirring occasionally.

Stir thoroughly and bring to a simmer. Cover and cook for about 10 minutes.

Mix together the grated cheese and fresh chopped coriander.  Serve with rice.  Top with the cheese/coriander.