Name: Microwave chilli
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: ½ small onion finely chopped; 1 fat garlic clove crushed; knob of butter; ½ tsp ground cumin; ½ tsp paprika (sweet or smoked depending on preference); pinch of chilli flakes or chilli powder; 400g can chopped tomatoes drained and juice reserved; 400g can kidney beans drained and rinsed; ½ vegetable stock cube; 2 squares dark chocolate; soured cream to serve (optional); coriander to serve (optional)

Microwave chilli

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

15 min total 10 min prep 5 min cook 2 333 cal

Instructions

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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.