Chicken and Chorizo Chilli – 3sp

There is nothing better than a classic chilli con carne and I’m always looking for ways to mix things up to put a little twist on an everyday classic.  Last week my friends and I went out for a few gins and the bar we were in served a small tapas dish with each drink. One of the dishes was a tiny bowl of the most delicious chorizo and chicken chilli and as soon as I tasted it I knew I needed to recreate it in my kitchen at home. The result was delicious and enjoyed by both my friends and family. I served the chilli with rice, homemade guacamole, a little light cheese and a sprinkle of jalapenos. Because the chilli itself is so low in points, you can have a little bit of what you fancy with it, whether that be rice, a jacket potato, chips, nachos or even a pita bread.

If you prefer a ‘pulled’ chilli you can also make it this way. Instead of cubing the chicken breast, leave it whole. Add it to the dish at the same point and once cooked through, shred with two forks (make sure you do this before you add the beans, coriander and soured cream.

Chicken and Chorizo Chilli

Serves 6 = 3sp per serving (Flex)


400g raw chicken breast, cubed

90g chorizo ring, sliced

1 x white onion, peeled and diced

3 peppers, deseeded and diced

2 red chillies, finely chopped (deseeded if you don’t like it too hot)

3 cloves of garlic, peeled and finely minced

Box of chestnut mushrooms, sliced

2 tsp chilli powder

1 tsp each of cumin, paprika, smoked paprika, sugar

½ tsp salt

¼ tsp cayenne pepper

2 tbsp tomato puree

1 x 400g tin of chopped tomatoes

1 x chicken stock cube

2 tsp cornflour

1 x 400g tin kidney beans in water, drained

1 x tin of cannellini or butter beans in water, drained

Small bunch of coriander, roughly chopped

3 tbsp lightest soured cream


Take a large saucepan, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften (add a little water if the pan starts to get dry). Then add the chorizo, peppers and chilli and fry for another 2 minutes until the oil from the chorizo starts to release. Then add the garlic and mushrooms and fry for another couple of minutes.

Next add the chilli powder, cumin, paprika, smoked paprika, salt, sugar and cayenne pepper. Stir the spices through the vegetables and add a splash of water so they don’t burn.

Add the tomato puree, stir and fry for a moment and then add the chopped tomatoes, the chicken stock cube and 250ml boiling water. Stir to combine everything together.

Pop the cornflour into a small cup and add a few drops of water until it makes a thick paste. Add to the saucepan. Then add the raw diced chicken.

Bring to the boil and then reduce to a simmer for 20 minutes, until the chicken is cooked through and the sauce has thickened nicely.

Add the beans and simmer for another 10 minutes.

Turn the heat off the pan and add the soured cream and fresh coriander. Stir through, season to taste and serve with the accompaniments of your choice.


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16 thoughts on “Chicken and Chorizo Chilli – 3sp

    • Lyn Jennings says:

      I think so. There’s nothing in there that wouldn’t freeze. I wouldn’t freeze it with soured cream in it though as it might separate.

  1. Yvette says:

    I made this this evening and it was IMMENSE! Absolutely delicious 🙂
    My husband and I enjoyed it with some pitta breads and I was honestly stuffed full.

  2. Eve says:

    This is so delicious!! Rather than adding lots of points with rice or bread I had a double portion (which I struggled to finish, so filling!) I couldn’t imagine I would be full up on one portion with only 3SP for a main meal, but I think I probably would be 😉 Will be eating it for the next few days and loving it. Thanks for another gorgeous recipe for such a bargain in SPs.

  3. Paula says:

    I made this for my dinner (but doctored the ingredients to make 1 portion) It was amazing….so tasty & filling. I’d definitely recommend this to anyone 👌🏽

    • Fiona says:

      Can I ask when you doctored it for one portion did you adjust the amount of spices or was it just the chicken, tomatoes etc. I find it difficult to know how to adjust recipes to make it for one as most recipes are for four . Tia Fiona

      • Lora says:

        In my experience you can change the ingredients but you shouldn’t mess with the spices. It just doesn’t seem to work. I make the full recipe and freeze the rest in portions. That way after a long day at work when the take away menu seems so tasty you have a delicious meal to go to!

        • lakettle says:

          I agree Lora, leftovers are such a great way to prepare ahead and stay on track. With each recipe I’ve tested the blend of spices to create the flavour of the dish however there’s no harm in tweaking to suit individual tastes 😊

  4. Lora says:

    I can’t wait to try this, I have struggled lately and it all goes wrong with my evening meal. My favourite has been the Korean Bolognese. Thank you for doing the hard work with pointing for us! Lora

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