The perfect quick lunch or dinner!

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 6 minutes
    • Mexican

    Microwave Vegetable Chilli

    Recipe Information

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    Small red onion (finely chopped)

    1 garlic clove (crushed)

    Knob of butter

    ½ tsp ground cumin

    1 tsp smoked paprika

    Pinch of chilli flakes

    400g can Four Seasons Spicy Red Kidney Beans In Chilli Sauce

    400g can chopped tomatoes (drained)

    Handful chopped red pepper

    ½ vegetable stock cube


    Soured cream, to serve (optional)

    Coriander, to serve (optional)

    Rice, to serve (optional)


    Place the crushed garlic, chopped onion, pepper, butter and spices in a microwaveable container.

    Stir the ingredients then heat in the microwave on High for 30-40 secs. Leave to stand for a few minutes, then add the kidney beans (and juice), chopped tomatoes and crumble in the stock cube.

    Cover the container with cling film and pierce 4 times. Put the container in the microwave and cook for 2 mins on High. Stir the mixture well and leave to stand for a further 1 minute.

    Cover again and cook on Medium for a further 2 mins.

    Take the container out of the microwave and stir then allow to stand for 1 min before serving.

    Why not try your chilli over rice or topped with soured cream and coriander for added flavour.