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Microwave Chilli

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Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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15 mins
Serves 2

½ small onion, finely chopped
1 garlic clove, crushed
knob of butter
1 tbsp Mr Hugh’s cumin infused rapeseed oil
½ tsp ground cumin
½ tsp paprika
pinch of chilli flakes or chilli powder
400g can chopped tomatoes, drained and juice reserved
400g can kidney beans, drained and rinsed
½ vegetable stock cube
2 squares dark chocolate
soured cream, to serve (optional)
​coriander, to serve (optional)


Put the onion, garlic, Mr Hugh’s 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.

Cover 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.

Cover 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 (optional).

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