For a super speedy supper, try Jack Monroe’s vegetarian kidney bean chilli – a great way to get 2 of your 5-a-day in this microwavable, midweek meal
Prep:10 mins
Serves 2
½ small onion, finely chopped1 fat garlic clove, crushedknob of butter½ tsp ground cumin½ tsp paprika (sweet or smoked depending on preference)pinch of chilli flakes or chilli powder400g can chopped tomatoes, drained and juice reserved400g can kidney beans, drained and rinsed½ vegetable stock cube2 squares dark chocolatesoured cream, to serve (optional)coriander, to serve (optional)
STEP 1Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.STEP 2Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob.STEP 3Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.
