Speedy Microwave Chili
Serves 2 | with Cheddar Cheese and Green Onions
This no-fuss vegetarian chili recipe comes together in just 15 minutes and uses only one bowl! We love an easy clean-up meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Kidney Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tsp
Roasted Cumin, ground
1 unit(s)
Green Onion
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
1 unit(s)
Sour Cream
(Contains Milk)
1 tsp
Chipotle Powder
(May contain Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
85 g
Tortilla Chips
(May contain Sesame, Milk)
56 g
Yellow Onion, chopped
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Place onions, cumin, chipotle chili powder and 2 tbsp butter in a large microwave safe bowl. Season with salt and pepper, then stir to combine. Microwave until butter is melted an onions are slightly translucent, 1 min. Let cool.Meanwhile, drain then rinse kidney beans. Thinly slice green onion.
Add kidney beans, crushed tomatoes and vegetable stock concentrate to the bowl with onions. Season with salt and pepper, then stir to combine. Cover tightly with plastic wrap, then carefully pierce three holes in the top. Return bowl to the microwave and cook for 2 minutes. Stir, then return bowl, covered, to the microwave for another 2 minutes until warmed through.
Divide chili between bowls, then top with cheddar cheese and sour cream. Sprinkle green onions over top. Serve tortilla chips on the side for dipping.
