This is a brilliant recipe – it ticks so many of my boxes:
- Cupboard to table in 30 mins or less
- Uses Chorizo – one of my favourite ingredients EV-er!
- Fairly healthy
- Only one pan to wash – yay!
It’s become a bit of a mid-week winter staple in this house, as it’s so quick and easy to throw together at the end of a busy day.
The amounts I’ve listed make enough for three decent sized portions.
- Chorizo sausage sliced into rounds – I use between a third and a half of the one in the pic
- 1 med onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato, diced into small cubes
- 1 can chopped tomatoes
- 1 can kidney beans
- Squirt of tomato puree
- To taste – chilli powder, oregano, cumin
- Optional – chopped parsley to garnish
1. Heat a teaspoon of oil in a pan, add the chorizo, and as soon as the bright orange juices begin to run, add the onion and garlic. Fry until softened.
2. Add sweet potato, give it all a stir to mix and cook for another couple of minutes, before adding the tomatoes, rinsed kidney beans and tomato pureee.
3. Stir to combine, add your chilli powder, cumin and oregano to taste, then pop on a lid and simmer for 20 mins or until the soft potato is cooked through.
4. Serve piping hot. I like it with a sprinkle of grated cheese and a green salad. Ashley has a chunk of crusty bread with his as well, and William dollops a spoonful of sour cream or natural yogurt onto the top to reduce the spice levels a little. Anything goes!
Eat and enjoy.