Cheeky Chorizo Chilli

Serves 4 

You will need:

For the chilli:

  • 750g of lean steak mince
  • 100g of diced chorizo
  • 300g cherry tomatoes
  • x2 Tbsp tomato puree
  • x1 red onion
  • x1 Red pepper
  • x2 Garlic cloves crushed
  • x2 tbsp Cumin
  • x1 tbsp Smoked paprika
  • x1 tsp Nutmeg
  • x1 tsp Chipotle chilli flakes
  • x1 tsp Ancho chilli flakes 
  • x 1 tbsp Dried oregano
  • x Red chilli
  • 400g Canned red kidney beans, drained


For the Nacho's:

  • x2 Wholemeal tortillas
  • coconut oil spray
  • x1tsp Cayenne pepper
  • x1tsp Cumin


To serve:

  • Chives
  • Avocado
  • Low fat sour cream



  • In a non stick pan brown your mince over a medium heat .
  • When the mince has browned add your diced chorizo and cook until its slightly crispy. Remove from the heat and set aside.
  • To a blender add your tomatoes , tomato puree, red onion , red pepper , garlic and red chilli, blend until smooth.
  • Preheat your oven to 180c.
  • Add your mince and chorizo and your tomato mixture to a casserole dish ideally with a lid.
  • Add all spices and kidney beans to the casserole dish , mix through , place lid on and pop in the oven.
  • Cook for at least 1-2 hours but ideally 3-4 hours at 180c stirring occasionally and top up with a little water if you feel its getting too thick. The longer and sower this dish cooks the better it tastes!
  • For the nachos cut your wholemeal tortilla into wedges and spread out on a baking tray. 
  • Spray or rub the wedges with coconut oil, then evenly sprinkle the cumin and cayenne pepper over.
  • Pop in the oven at 180 for around 6 minutes on each side or until they begin to colour.
  • Serve with sliced avocado, low fat sour cream and a sprinkle of fresh chives .