Nigella Chilli Chorizo​​ ​Recipe ​

This easy Nigella Chilli Chorizo is a quick and hearty meal that’s perfect for lunch. Packed with protein from chorizo, kidney beans, and chickpeas, it’s a flavorful, filling dish. The rich tomato base and a sprinkle of cheese make it extra delicious, and you can easily swap ingredients to suit your taste!

Ingredients Needed:

• 15 ml tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 1 x 270g pack chorizo, sliced
• 15 g tbsp Cajun seasoning
• 15 g tbsp tomato purée  
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin kidney beans, drained and rinsed
• 1 x 400g tin chickpeas, drained and rinsed
• 150g Manchego or cheddar, grated
• Handful of fresh coriander, chopped
• Rice, to serve (about 1 cup per person)

How To Make Chilli Chorizo?

1. Cook the Chorizo and Veggies: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, garlic, and sliced chorizo. Cook for 5 minutes until the onions soften and the chorizo releases its oil and becomes slightly crispy.
2. Add the Spices and Tomatoes: Stir in the Cajun seasoning, tomato purée, and chopped tomatoes. Let it cook for 5-10 minutes, allowing the sauce to thicken.
3. Add the Beans and Chickpeas: Mix in the kidney beans and chickpeas, cooking for another 5 minutes until heated through.
4. Finish and Serve: Mix the grated Manchego (or cheddar) with the chopped fresh coriander. Serve the chili with boiled rice and the cheese-coriander mixture on the side.

Recipe Tips:

• Choose good-quality chorizo: The chorizo flavor makes a big difference, so pick a tasty one for the best dish.
• Don’t cook the beans too long: Cook them for just 5 minutes after adding them to keep them firm and not mushy.
• Thicken the sauce: Let the tomato mixture cook long enough to get thicker, which makes the flavor stronger and the dish better.
• Adjust spice to your taste: If you like it milder, use less Cajun seasoning or swap it for smoked paprika.
• Add lime or avocado: For extra flavor, top with a squeeze of lime or creamy avocado slices.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chili chorizo cool to room temperature. After that, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the dish first and freeze it in an airtight container or freezer bag for up to 3 months.
• Reheat: Heat the chilli in a pan over medium heat for 5-7 minutes, stirring occasionally until hot.

Nutrition Facts:

• Calories: 392 kcal
• Total Fat: 27g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 1000mg
• Potassium: 700mg
• Total Carbohydrate: 20g
• Dietary Fiber: 7g
• Sugars: 3g
• Protein: 24g

Try More Nigella  Lawson Recipes:

• Nigella Chilli Jelly
• Nigella Chicken And Chorizo Tray Bake
• Nigella Lawson Chilli Jam