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Chorizo and Bean Chilli with Smoked Paprika

 

Preparation Time
15 - 20 minutes

Cooking Time
35 - 40 minutes

Serves
4

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 red onion, peeled and chopped
  • 3 celery stalks, diced
  • 400g chorizo, (skin peeled off), diced
  • 3 garlic cloves, finely chopped
  • 1 red pepper, sliced
  • 6-8 cherry tomatoes, halved
  • 1 x 400g can aduki beans
  • ½ tsp. cayenne pepper
  • ½ tsp. smoked paprika
  • 1 x 400g chopped tomatoes
  • 1 tbsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 1 tsp. cumin seeds
  • A pinch of Lucy Bee Himalayan Salt and Whole Black Peppercorns, ground

Method

  1. Melt Lucy Bee Coconut Oil in a pan, add the onion, celery and chorizo. Fry for a few minutes, until the onion and celery have softened slightly.
  2. Add the garlic, pepper, cherry tomatoes. Continue to cook for a few minutes to allow the peppers to soften.
  3. Add the remaining ingredients, cover with a lid and simmer for a further 15-18 minutes, until everything is cooked through.
  4. Serve hot with brown rice and salad.

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