Microwave chilli

Microwave chilli

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(1 ratings)

Prep: 10 mins Cook: 5 mins plus standing

Easy

Serves 2
For a super speedy supper, try Jack Monroe's vegetarian kidney bean chilli - a great way to get 2 of your 5-a-day in this microwavable, midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal333
  • fat12g
  • saturates6g
  • carbs36g
  • sugars16g
  • fibre15g
  • protein13g
  • salt2g
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Ingredients

  • ½ small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fat garlic clove, crushed
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp ground cumin
  • ½ tsp paprika (sweet or smoked depending on preference)
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • pinch of chilli flakes or chilli powder
  • 400g can chopped tomatoes, drained and juice reserved
  • 400g can kidney beans, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • ½ vegetable stock cube
  • 2 squares dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • soured cream, to serve (optional)
  • coriander, to serve (optional)

Method

  1. Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.

  2. Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob.

  3. Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.

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Comments, questions and tips

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rosievimes's picture
rosievimes
27th Oct, 2015
3.8
Obviously not as tasty and as full of flavour as a regular chilli, but a really good recipe if you don't have the time. I just tipped the full can of tomatoes in without draining and it was absolutely fine.
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