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.
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.