Microwave Chili

Created by: Sharon Garofalow, Cupcakes and Cutlery

A delicious option for busy weeknights, with all the flavor of a slow-cooked chili and, done in about 15 minutes!

  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 cans (15 oz.) stewed tomatoes
  • 2 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 can (15 oz.) kidney beans (drained and rinsed)
  1. In a microwave-safe 2-quart dish, crumble the ground beef and chopped onions and mix well.
  2. Cover and cook on high for about 4 minutes (Make sure there is no pink! Cook longer, adding a minute at a time until the pink is gone).
  3. Drain.
  4. Stir in tomatoes, chili powder and cumin and mix well.
  5. Using a fork and knife, rough cut the stewed tomatoes so they are bite size.
  6. Cover and cook for 6 ½ minutes.
  7. Add beans and mix well.
  8. Cover and cook for an additional 2 minutes.
  9. Serve with your favorite toppings such as cheddar cheese, sour cream, cilantro or even tater tots!

View Party Plan: Fall Flavors