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  1. Home
  2. vegetarian weeknight dinners

Microwave chilli

For a super speedy meal, try this vegetarian kidney bean chilli. Who would've though that a microwave recipe was such a delicious way to get 2 of your 5-a-day? - by Constant Commerce
  • 08 Feb 2016
Microwave chilli
Cook: 15 Minutes - easy - Serves 2 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
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For a super speedy meal, try this vegetarian kidney bean chilli. Who would've though that a microwave recipe was such a delicious way to get 2 of your 5-a-day?

Ingredients

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

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.
  • vegetarian weeknight dinners
  • microwave recipes

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