This chorizo chilli is a brilliant twist on a traditional chilli. The addition of potato makes it a hearty meal in its own right and the lime & coriander yoghurt cools the whole thing down perfectly.
Chilli has got to be up there as one of the best foods in the world. Chilli was one of the foods I used to ask my mum to make for me on special occasions with rice, yoghurt and mango chutney (for some reason that’s always been my favourite chilli accompaniment, try it, it tastes so good!). At uni chilli was on my regular rotation, normally in wraps with sour cream and chive dip smothered on top. Since we’ve moved in together Will and I have made chilli countless times.
As much as I love it, it was time to mix it up a bit and try something new so we decided to try out this chorizo chilli instead. The original recipe we were inspired by can be found here, we changed it up a little bit but kept it largely the same. We couldn’t get the same kind of chorizo that’s used in this recipe, I’m not sure that kind of soft chorizo is really available in the UK but we used regular chorizo cut into slices.
As usual a chilli is only as good as the toppings you add to it so mine was served with some chopped spring onion, fresh spinach leaves, a squeeze of lime juice and some lime and coriander yoghurt.
Chorizo Chilli with Lime & Coriander Yoghurt
For the chilli
- 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
For the lime and coriander yoghurt
- 250 g Natural Yoghurt
- Juice and zest of 1 Lime
- Bunch fresh Coriander chopped
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.
WONDERING WHAT TO DO WITH THE INGREDIENTS YOU’VE GOT LEFTOVER FROM MAKING THIS CHORIZO CHILLI?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!