Microwave chilli

• small onion↗½

  finely chopped

• fat garlic clove↗1

  crushed

• butter↗knob of
• ground cumin↗½ tsp tsp
• paprika↗½ tsp tsp

  (sweet or smoked depending on preference)

• chilli flakes↗pinch of

  or chilli powder

• can chopped tomatoes400g g

  drained and juice reserved

• can kidney beans↗400g g

  drained and rinsed

• vegetable stock cube↗½
• squares dark chocolate↗2
• soured cream↗

  to serve (optional)

• coriander

  to serve (optional)

Step-by-step instructions

1. 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. 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. 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.