Chorizo & Black Bean Chilli with Brown Basmati Rice, Tomato Salsa & Lime Yoghurt

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	627Kcal
	408kJ	2624kJ
Fat	4.2g	27g
of which saturates	1.8g	11g
Carbohydrates	12g	79g
of which sugars	2.7g	17g
Protein	3.8g	24g
Salt	0.3g	1.9g
Fibre	3.0g	19g

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)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	633Kcal
	408kJ	2647kJ
Fat	4.2g	27g
of which saturates	1.8g	11g
Carbohydrates	12g	80g
of which sugars	2.6g	17g
Protein	3.8g	25g
Salt	0.29g	1.9g
Fibre	3.0g	19g

Back

1/3 daily fibre 4 of 5 a day Slow Cooker

Chorizo & Black Bean Chilli with Brown Basmati Rice, Tomato Salsa & Lime Yoghurt

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Pork

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.

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.

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