Easy chilli

  • 03 Aug - 09 Aug, 2019
  • Mag The Weekly
  • Cookery


· ½ small onion, finely chopped

· 1 fat garlic clove, crushed

· Knob of butter

· ½ tsp ground cumin

· ½ tsp paprika

· 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

· 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 seconds. Leave to stand for a minute, then add the chopped tomatoes, beans, stock cube and chocolate. Cover with cling film and pierce thrice. Place some kitchen paper on your microwave turntable, put the container on top and cook for two minutes on high. Stir well and leave to stand for a minute. 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 two minutes. Give it a good stir and allow it to stand for a minute before serving topped with soured cream and coriander.