My microwave chilli con carne Recipe

This Microwave Chilli con Carne is a quick and hearty recipe, which is made with minced beef and kidney beans. It’s a no-fuss take on the classic, ready in under an hour.

My microwave chilli con carne Ingredients

A clever, all-in-one-dish method for a fast and flavorful meal.

• 250g minced beef
• 1 heaped teaspoon ground cumin
• Olive oil
• 1 beef stock cube
• 1 onion
• 2 cloves of garlic
• 2 sticks of celery
• 1-2 mixed chillies
• 400g butternut squash
• Red wine vinegar
• 2 tablespoons tomato purée
• 1 x 400g tin of chopped tomatoes
• 1 x 400g tin of kidney beans
• 1 mug of long grain rice (300g)

How To Make My microwave chilli con carne

A step-by-step guide to making a rich chilli entirely in the microwave.

1. Brown the Beef: In a large microwave-proof dish, combine the minced beef, cumin, 2 tablespoons of olive oil, a pinch of sea salt, and a big pinch of black pepper. Crumble in the stock cube and mix everything together with your hands. Microwave on high (800W) for 10 minutes, stopping halfway through to break up the meat with a wooden spoon.
2. Prep the Veggies & Salsa: While the beef cooks, peel the onion and garlic, then very finely chop them with the celery. Deseed and finely chop the chillies. Place a handful of this chopped vegetable mixture into a small bowl for a quick salsa. Finely chop a thin slice of the butternut squash and add it to the salsa bowl. Stir in 1 teaspoon of red wine vinegar and a pinch of salt, then set aside.
3. First Veggie Cook: When the beef is browned, stir in the remaining chopped vegetables. Slice the rest of the squash into 4 large pieces (no need to peel) and place them on top of the meat. Return the dish to the microwave and cook for another 15 minutes on high heat (800W).
4. Finish the Chilli: Add the tomato purée and tinned tomatoes to the dish. Drain the kidney beans, adding most of them to the dish while reserving a small handful for later. Gently mash the mixture with a potato masher to squash some of the beans into the sauce. Return to the microwave and cook for a final 20 minutes on medium-high (600-700W), until the squash is very soft.
5. Cook the Rice: While the chilli finishes, place the rice in a 2-litre microwave-proof bowl with 2 mugs of water (600ml) and a pinch of salt. Cover the bowl with a lid or a plate and cook on high heat (800W) for 10 to 14 minutes.
6. Serve: Carefully remove the chilli from the microwave (it will be very hot). You can mash the cooked squash into the sauce if you like, then season to perfection. Fluff up the cooked rice, divide it between plates, and spoon the chilli alongside. Garnish with the fresh salsa and the reserved kidney beans.

Recipe Tips

For a perfect, rich microwave chilli every time.

• How do I adjust the spice level? You can easily control the heat by adjusting the number and type of chillies you use. For a milder chilli, use just one chilli and make sure to remove all the seeds and white membranes before chopping.
• Do I really not need to peel the butternut squash? That’s right! When cooked in the microwave for this length of time, the skin of the butternut squash becomes completely tender and is perfectly edible, which saves a lot of prep time.
• Why mash some of the beans into the sauce? Mashing some of the kidney beans helps to thicken the chilli naturally and adds a lovely, creamy texture to the finished sauce.
• Can I make this on the stovetop? Yes, absolutely. Follow the same steps, but use a large, heavy-bottomed pot on the stovetop. You will need to simmer the chilli for at least 1 to 1.5 hours on low heat for the flavors to develop and the squash to become tender.

What To Serve With microwave chilli con carne

Classic toppings to complete your hearty meal.

This hearty chilli is a fantastic meal with rice. It’s also delicious served with:

• A dollop of sour cream or natural yoghurt
• Grated Cheddar cheese
• Freshly chopped coriander (cilantro)
• Tortilla chips for scooping

How To Store microwave chilli con carne

This chilli makes for fantastic leftovers.

• Refrigerate: Store any leftover chilli in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: Chilli con carne freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop.

My microwave chilli con carne Nutrition Facts

An estimated guide per serving.

• Calories: 680 kcal
• Carbohydrates: 85 g
• Protein: 35 g
• Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Chilli Con Carne Meatballs Recipe
• Chilli con carne with popped kidney beans Recipe
• Pulled Brisket Chilli Recipe