Microwave Chili
Microwave chili is a hearty and flavorful dish that combines lean ground beef with tomatoes, spices, and a hint of sweetness. Perfect for busy weeknights, this easy-to-make chili packs a punch with chili powder and cumin, making it a comforting meal for the whole family.
Ingredients
Instructions
- Combine meat, onion, and garlic in a large casserole.
- Cover and cook at High setting for 10 minutes or until meat loses its reddish color, stirring once or twice.
- Add remaining ingredients, mixing thoroughly.
- Cover casserole and heat until mixture comes to a boil.
- Reduce microwave temperature to Slow or Defrost and cook for about 1 hour, stirring a few times.
- After cooking, allow chili to stand for a few minutes before serving.
Tips & Substitutions
For a richer flavor, try using a blend of ground beef and ground turkey. If you prefer a spicier chili, increase the Tabasco or add diced jalapeños. To save time, use pre-chopped onions and garlic. You can also substitute canned diced tomatoes with fresh tomatoes if in season. Stir in some kidney beans for added texture and protein, similar to what you might find in other beef recipes.
Serving Suggestions
Serve this microwave chili with a dollop of sour cream and a sprinkle of shredded cheese on top. It pairs beautifully with cornbread or tortilla chips for a delightful crunch. You can also enjoy it over rice or pasta, or alongside a fresh green salad for a balanced meal. For a twist, consider using it as a filling for tacos or burritos.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 3 months. To reheat, simply microwave it until hot, stirring occasionally to ensure even heating. You may need to add a splash of beef broth to loosen the chili if it thickens during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Chili contains roughly 639 calories, with 24g protein, 82g carbohydrates, and 33g fat. It is an excellent source of iron (222% of the Daily Value), calcium (67% of the Daily Value), and dietary fiber (61% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2136mg per serving (93% 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 a different type of meat for this chili?
Absolutely! You can substitute ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian version. Just adjust the cooking time as needed to ensure the meat is fully cooked.
How can I make this chili milder?
To reduce the heat, omit the Tabasco sauce or use just a pinch. You can also balance the flavors by adding more brown sugar or a dollop of sour cream when serving, which can help mellow out the spiciness.
Can I make this chili ahead of time?
Yes, this chili can be made ahead of time and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld. Just reheat it before serving, and consider making a larger batch for meal prep.
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).