Red lentil & chorizo soup
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Mexican bean chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 oniondiced
- 1 red pepperdiced
- 1 tbsp olive oil
- 1 tsp chilli powder
- 500g beef mince
- 415g can baked beans
- 150ml beef stock
- 1 tbsp chipotle paste
- corianderleaves, rice and yogurt, to serve
Nutrition: per serving
- kcal419
- fat24g
- saturates9g
- carbs20g
- sugars10g
- fibre7g
- protein31g
- salt1.9g
Method
step 1
Fry the onion and red pepper in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated.
step 2
Tip in the baked beans, beef stock and chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter with coriander leaves and serve with rice and yogurt.
