Spicy Bean Chilli With Chorizo

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

500	g	Cooked pinto beans, 1lb
1		Tablepoon oil
1		White onion, peeled and
		finely
		chopped
2		Cloves garlic, crushed
1 1/2	t	Chilli powder
2	t	Ground cumin seeds
1		Bay leaf
1	t	Aniseed
1	t	Ground coriander seeds
2		400 g cans whole tomatoes
1		110 g pack chorizo, cut into
		1cm 1/2
		inch pieces
1		Yellow pepper, deseeded and
		finely
		chopped
2		Jalapeno peppers, deseeded
		and finely
		chopped
2	T	Freshly chopped coriander
		Salt and freshly ground
		black pepper
1		Flour tortillas

INSTRUCTIONS

Prepare the pinto beans as per pack instructions.  Heat the oil in a
large heavy based saucepan over a moderately high  heat, add the onions
and saute for 4-5 minutes until soft and golden.  Reduce the heat and
stir in the garlic, chilli powder, ground cumin,  bayleaf, aniseed and
ground coriander seeds. Cook for 2 minutes.  Add the tomatoes, beans,
chorizo, pepper and jalapenos. Season with  salt and pepper.  Simmer
uncovered for 30 minutes stirring occasionally to break up the
tomatoes. Stir in the coriander and serve with flour tortillas.
Converted by MC_Buster.  NOTES : A chilli that focuses on beans.Serve
it in a bowl as a hearty  stew or plated with accompaniments to include
diced avocado, diced  tomato and sour cream.  Converted by MM_Buster
v2.0l.

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 198 Calories From Fat: 28 Total Fat: 3.4g Cholesterol: 0mg Sodium: 1136.7mg Potassium: 1080.2mg Carbohydrates: 34.3g Fiber: 14.4g Sugar: 3.8g Protein: 14.2g