Microwave Chile
A hearty and flavorful microwave chili featuring ground meat, beans, and spices, perfect for quick weeknight dinners or casual gatherings with a comforting kick.
Ingredients
- 1 lb. ground beef or turkey ⓘ
- 1 medium onion, chopped ⓘ
- 1 cup chopped celery ⓘ
- 2 cans (10 3/4 oz.) tomato soup ⓘ
- 1 (16 oz.) can kidney beans, undrained ⓘ
- 1/4 cup water ⓘ
- 1 1/2 to 2 teaspoons chili powder ⓘ
- 1 teaspoon brown sugar ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
Instructions
- Combine meat, onion, and celery in a 3-quart casserole dish. Microwave on High for 6 to 9 minutes or until meat is cooked and vegetables are tender.
- Drain fat and break up the meat.
- Stir in remaining ingredients: tomato soup, kidney beans, water, chili powder, brown sugar, Worcestershire sauce, salt, pepper, and cayenne pepper.
- Cover the dish.
- Microwave on High for 5 minutes, then stir.
- Reduce microwave power to 50%.
- Microwave uncovered for 30 to 35 minutes, stirring twice during cooking.
Tips & Substitutions
For a spicier kick, increase the cayenne pepper or add diced jalapeños. If you're short on time, use pre-cooked ground meat. Swap out the kidney beans for black beans or pinto beans if preferred. For a vegetarian version, replace the meat with lentils or plant-based meat alternatives. This recipe is versatile and can be adjusted to suit your tastes.
Serving Suggestions
Serve the chili hot, garnished with shredded cheese, diced onions, or sour cream for added richness. It pairs beautifully with cornbread or over rice for a filling meal. Consider serving alongside a fresh salad or tortilla chips for added crunch. For a twist, try it as a topping for baked potatoes or in a wrap, making it a perfect component in your favorite American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on high for 1-2 minutes, stirring halfway through, until heated through. You can also freeze the chili in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Chile contains roughly 1446 calories, with 38g protein, 317g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (184% of the Daily Value), vitamin A (165% of the Daily Value), and iron (104% of the Daily Value). Note that it is relatively high in sodium, at 671mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this recipe?
Absolutely! While kidney beans are traditional, you can substitute them with black beans, pinto beans, or even chickpeas for a different texture and flavor. Just ensure that if you’re using canned beans, you keep them undrained to maintain the chili's consistency.
How can I make this chili vegetarian?
To make this chili vegetarian, substitute the ground meat with lentils, textured vegetable protein, or a plant-based meat alternative. You can also increase the quantity of beans and add more vegetables like bell peppers or zucchini to enhance the dish's heartiness.
What can I serve with this chili?
This chili goes well with a variety of sides such as cornbread, tortilla chips, or over a bed of rice. For a lighter option, serve it with a fresh green salad or pair it with baked potatoes. You can also enjoy it as a topping for nachos for a fun twist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).