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Microwave Vegetable Chilli

Recipe

The perfect quick lunch or dinner!

Serves: 2 | Prep time: 5 mins | Cooking time: 6 mins

Mexican | Main

Ingredients

  • Coriander (Optional)
  • 1x Crushed Garlic Clove
  • Small Red Onion, Finely Chopped
  • Knob Of Butter
  • ½ Tsp. Ground Cumin
  • 1 Tsp. Smoked Paprika
  • Pinch Of Chilli Flakes
  • 400g Tinned Red Kidney Beans In Chilli Sauce
  • 400g Can Chopped Tomatoes, Drained
  • Handful Chopped Red Pepper
  • ½ Vegetable Stock Cube
  • Rice, To Serve Optional
  • Soured Cream, To Serve Optional

Method

  1. Place the crushed garlic, chopped onion, pepper, butter, and spices in a microwaveable container.
  2. Stir the ingredients, then heat in the microwave on High for 30-40 seconds. Leave to stand for a few minutes, then add the kidney beans (and juice), chopped tomatoes, and crumble in the stock cube.
  3. Cover the container with cling film and pierce 4 times. Put the container in the microwave and cook for 2 minutes on High. Stir the mixture well and leave to stand for a further 1 minute.
  4. Cover again and cook on Medium for a further 2 minutes.
  5. Take the container out of the microwave and stir, then allow to stand for 1 minute before serving.