Chipotle Bean and Chorizo Stew
If you need a quick and tasty multi-tasking recipe for your meal plan then this Bean and Chorizo Stew has you covered. Pinto beans and smoky chorizo in a tasty chipotle spiced broth. Great with rice, baked potatoes or as a taco or burrito filling.
Servings: 4 servings
Calories: 345kcal
Equipment
- Spatula or wooden spoon
Ingredients
- 100 grams chorizo sliced
- 2 x 400 grams tin pinto beans drained and rinsed (2 15oz cans)
- 250 ml chicken stock or broth (1 cup)
- 1 bell pepper
- 200 grams cherry tomatoes halved
- 140 grams tin sweetcorn drained and rinsed
- 1 red onion diced
- 2 cloves garlic diced
- 1 tbsp tomato paste
- 1 tbsp chipotle paste or chilli paste
- 1 tbsp vegetable oil
- fresh chopped coriander to serve
Instructions
- Heat oil in a pan or skillet over medium heat. Add the onion, pepper and chorizo and cook for 2-3 minutes - the chorizo should start to release its oil.
- Add the tomatoes and garlic and continue cooking for another 2-3 minutes.
- Stir in the beans and corn then add the tomato paste and chipotle paste. Pour over the stock, give it a good stir then bring to a boil.
- Simmer for 15 to 20 minutes until liquid has reduced by half. Season to taste with additional salt and pepper if desired. Stir in chopped coriander to serve.
Notes
This recipe makes 3-4 portions when served with rice or potato and additional toppings, or as a filling for baked potatoes or burritos.
Nutrition
Calories: 345kcal | Carbohydrates: 45g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 738mg | Potassium: 923mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1345IU | Vitamin C: 55mg | Calcium: 115mg | Iron: 4mg