Speedy Microwave Chili
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!
The quantities provided above are averages only.
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
4 g
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)
4 g
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
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.
