Recipe for Spicy Bean Chilli with Chorizo 
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Yield:
4 servings
Ingredients:
Amount Ingredient
500 gm Cooked pinto beans, (1lb)
1 x Tablepoon oil
1 med White onion, peeled and finely chopped
2 x Cloves garlic, crushed
1/2 tsp Chilli powder
2 tsp Ground cumin seeds
1 x Bay leaf
1 tsp Aniseed
1 tsp Ground coriander seeds
2 x 400 g cans whole tomatoes
1 x 110 g pack chorizo, cut into 1cm ( 1/2 inch) pieces
1 x Yellow pepper, deseeded and finely chopped
2 x Jalapeno peppers, deseeded and finely chopped
2 tbl Freshly chopped coriander
Salt and freshly ground black pepper
Instructions:
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.

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.

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