½ small onion, finely chopped
1 fat garlic clove, crushed
knob of butter
½ tsp ground cumin
½ tsp sweet or smoked paprika (depending on your preference)
pinch of chilli powder or chilli flakes
400 g can chopped tomatoes, drained and juice reserved
400 g can kidney beans, drained and rinsed
½ vegetable stock cube
2 squares dark chocolate
¼ cup sour cream, to serve
2 sprigs coriander, to serve
- 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.
- 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.
- 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.