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.
Chorizo & Black Bean Chilli with Brown Basmati Rice, Tomato Salsa & Lime Yoghurt
A warming chilli that comes together in the slow cooker - super handy for busy weeknights! Starring fiery hot cooking chorizo, simmered in a spiced sauce, alongside fibre-rich black beans and sweet pepper. Dish up alongside fluffy brown basmati rice, then garnish with a refreshing tomato salsa and a creamy lime yoghurt, to balance the heat. And don't worry - if you don't want to slow cook, you can still cook this chilli on the hob, in under 30 mins.
1/3 daily fibre
4 of 5 a day
Slow Cooker
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 75g seasonal tomatoes
- 1 unwaxed lime
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g passata (tomatoes, salt, citric acid)
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 garlic clove
- 1 pepper
- 1 onion
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 627
Protein: 24g
Carbs: 79g
Fat: 27g
Ingredients
- 75g seasonal tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 80g greek style yoghurt (use half) (Milk)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 pepper (use half)
- 2 garlic clove
- 1 onion (use half)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 633
Protein: 25g
Carbs: 80g
Fat: 27g
Chorizo & Black Bean Chilli with Brown Basmati Rice, Tomato Salsa & Lime Yoghurt
A warming chilli that comes together in the slow cooker - super handy for busy weeknights! Starring fiery hot cooking chorizo, simmered in a spiced sauce, alongside fibre-rich black beans and sweet pepper. Dish up alongside fluffy brown basmati rice, then garnish with a refreshing tomato salsa and a creamy lime yoghurt, to balance the heat. And don't worry - if you don't want to slow cook, you can still cook this chilli on the hob, in under 30 mins.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a slow cooker (if using), 2 small bowls, a sieve, a measuring jug & a grater
Get started
- Slice each chorizo in half, then cut each half into 3 half-moons. Heat a medium frying pan on medium-high heat. Once hot, add the chorizo and fry for 5 mins, stirring frequently, until golden
- Meanwhile, finely dice the onion. Dice the pepper into 2cm chunks. Finely chop or grate the garlic
- Add three-quarters of the onion and the pepper to the chorizo and cook for a further 3 mins, until softening
- Stir in the garlic and Mexican spice and cook for 1 min
Slow cook the chilli
- Drain and rinse the beans, then add to the pan along with the passata and 150ml water (75ml for 1 person). 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, lower the heat and simmer for 18-20 mins
Make the lime yoghurt & salsa
- Zest half the lime, then cut in half. Quarter the tomatoes. Finely chop the coriander
- In a small bowl, combine the yoghurt and lime zest with a pinch of salt and pepper. Add a splash of water to make into a drizzling consistency
- In the other small bowl, combine the tomatoes, remaining onion, half the coriander, juice from half the lime and a pinch of salt and pepper. Mix well
Cook the rice
- When the chilli has 5 mins remaining, heat the other medium frying pan 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
Plate up
- Share the chorizo chilli between bowls, with the rice alongside. Top with the tomato salsa and drizzle over the lime yoghurt
- Scatter over the remaining coriander and garnish with the remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.