Spicy bean chilli with chorizo

4 servings

Ingredients

Quantity Ingredient
500 grams Cooked pinto beans; (1lb)
1 Tablepoon oil
1 medium White onion; peeled and finely
; chopped
2 Cloves garlic; crushed
1½ teaspoon Chilli powder
2 teaspoons Ground cumin seeds
1 Bay leaf
1 teaspoon Aniseed
1 teaspoon Ground coriander seeds
2 400 g cans whole tomatoes
1 110 g pack chorizo; cut into 1cm ( 1/2
; inch) pieces
1 Yellow pepper; deseeded and finely
; chopped
2 Jalapeno peppers; deseeded and finely
; chopped
2 tablespoons Freshly chopped coriander
Salt and freshly ground black pepper
1 pack Flour tortillas

Directions

Prepare the pinto beans as per pack instructions.

Heat the oil in a large heavy based saucepan over a moderately high heat, add the onions and saute for 4-5 minutes until soft and golden.

Reduce the heat and stir in the garlic, chilli powder, ground cumin, bayleaf, aniseed and ground coriander seeds. Cook for 2 minutes.

Add the tomatoes, beans, chorizo, pepper and jalapenos. Season with salt and pepper.

Simmer uncovered for 30 minutes stirring occasionally to break up the tomatoes. Stir in the coriander and serve with flour tortillas.

Converted by MC_Buster.

NOTES : A chilli that focuses on beans.Serve it in a bowl as a hearty stew or plated with accompaniments to include diced avocado, diced tomato and sour cream.

Converted by MM_Buster v2.0l.

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