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My microwave chilli con carne
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Total Time:
45 minutes
Efficient and delicious microwaved chili loaded with veggies, served with a quick crunchy salsa. Packed with flavor and 3 of your 5-a-day in every portion. A reimagined family classic that is both comforting and joyful.
Ingredients:
  • 250 g 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
  • 400 g butternut squash
  • red wine vinegar
  • 2 tablespoons tomato purée
  • 1 x 400 g tin of chopped tomatoes
  • 1 x 400 g tin of kidney beans
  • 1 mug of long grain rice (300g)
Instructions:
  • In a microwave-proof dish, combine beef, cumin, 2 tablespoons of olive oil, a pinch of sea salt, black pepper, and crumbled stock cube. Microwave on high for 10 minutes until browned, breaking up the meat halfway through. In a separate bowl, combine chopped onion, garlic, celery, chillies, chopped squash, red wine vinegar, and a pinch of salt to make salsa. Microwave beef mixture for an additional 15 minutes with added chopped vegetables and squash pieces. Stir in tomato purée, tomatoes, and most of the beans, mashing slightly with a potato masher. Microwave for a final 20 minutes until squash is soft. Adjust seasoning to taste. Prepare rice by combining it with water and a pinch of salt in a microwave-proof dish. Cook on high for 10-14 minutes, removing beans halfway through. Serve chili over fluffed rice, topped with remaining beans and salsa. Enjoy!

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