Serving size

1 person 2 people 4 people

Ingredients

200g hot cooking chorizo

(pork, smoked paprika, salt, spices)
2 onion
2 pepper
3 garlic clove
460g black beans

(Rehydrated black beans, water, salt.)
400g passata

(tomatoes, salt, citric acid)
1 unwaxed lime
200g baby tomatoes
1 handful of fresh coriander
160g greek style yoghurt (Milk)
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tbsp Mexican spice mix

(Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )

Allergens

Contains: Milk

Nutritional Information

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1/3 daily fibre 4 of 5 a day New

Chorizo & Black Bean Chilli Con Carne with Lime Yoghurt & Tomato Salsa

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Pork

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Pull out a large frying pan, a large lidded frying pan, a slow cooker (if using), a small bowl, a medium bowl, a sieve, a measuring jug & a grater

Slice each chorizo in half, then cut each half into 3 half-moons. Heat the large lidded frying pan on a medium-high heat. Once hot, add the chorizo and fry for 5 mins, stirring frequently, until golden
Meanwhile, finely dice the onions. Dice the peppers into 2cm chunks. Finely chop or grate the garlic
Add the pepper and three-quarters of the onion to the chorizo and cook for a further 3 mins, until softening
Stir in the garlic and Mexican spice and cook for 1 min

Drain and rinse the beans, then add to the pan along with the passata and 200ml water. Season with salt and pepper
Bring to the boil, then transfer to your slow-cooker and cook on low for 4-5 hours
If using the hob, pop a lid on and simmer for 16-18 mins

Zest and halve the lime. Roughly dice the tomato. Roughly chop the coriander
In a small bowl, combine the yoghurt and lime zest with a pinch of salt
In the other small bowl, combine the tomatoes, remaining onion, half the coriander, juice of half the lime, a pinch of salt and pepper. Mix well

When the chilli has 5 mins remaining, heat the medium frying on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot

Serve the chorizo chilli and rice into bowls. Top with the tomato salsa and drizzle over the lime yoghurt. Scatter over the remaining coriander and serve with the remaining lime, cut into wedges