Microwave Classic Chili Recipe

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Microwave Classic Chili Recipe

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For several years I taught a microwave cooking class sponsored by a local department store. Class participants raced about this recipe the most and were amazed it takes less that 20 minutes to cook! - Joanna Johnson, Vestal, New York
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons prepared mustard
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Salt and Pepper to taste

Directions

Crumble the beef into a 2-qt. microwave-safe bowl. Add onion; mix well. Cover and microwave on high for 3 minutes or until meat is no longer pink; drain. Stir in the tomatoes, chili powder and mustard; mix well. Cover and microwave on high for 6-1/2 minutes. Add beans and mix well. Cover and microwave on high for 2 minutes longer. Add salt and pepper. Yield: 4-6 servings.
Originally published as Microwave Classic Chili in Taste of Home Ground Beef Cookbook 1999, p144

Nutritional Facts

1 each: 247 calories, 9g fat (4g saturated fat), 50mg cholesterol, 305mg sodium, 20g carbohydrate (6g sugars, 5g fiber), 21g protein.

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons prepared mustard
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Salt and Pepper to taste
  1. Crumble the beef into a 2-qt. microwave-safe bowl. Add onion; mix well. Cover and microwave on high for 3 minutes or until meat is no longer pink; drain. Stir in the tomatoes, chili powder and mustard; mix well. Cover and microwave on high for 6-1/2 minutes. Add beans and mix well. Cover and microwave on high for 2 minutes longer. Add salt and pepper. Yield: 4-6 servings.
Originally published as Microwave Classic Chili in Taste of Home Ground Beef Cookbook 1999, p144

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