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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.
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Chorizo Chilli with Lime & Coriander Yoghurt

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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 771kcal

Ingredients

For the chilli

  • 2 tablespoon 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 teaspoon Chilli Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Tomato Puree
  • 650 ml Chicken Stock
  • Salt and Pepper

To serve

  • 2 Spring Onions chopped

For the lime and coriander yoghurt

  • 250 g Natural Yoghurt
  • Juice and zest of 1 Lime
  • Bunch fresh Coriander chopped

Instructions

  • 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.

Notes

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Nutrition

Calories: 771kcal | Carbohydrates: 71g | Protein: 41g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 1345mg | Potassium: 1758mg | Fiber: 20g | Sugar: 11g | Vitamin A: 695IU | Vitamin C: 22.5mg | Calcium: 239mg | Iron: 8.1mg