Jamie Oliver’s Microwave Chilli Con Carne is exactly what it sounds like. a quick, flavorful take on the classic chilli, made entirely in a microwave. No stovetop. No slow simmering. Just good ingredients, bold seasoning and some clever shortcuts. It’s hearty, spicy and surprisingly satisfying.
It’s part of Jamie’s mission to make cooking easy and accessible. perfect for students, busy folks or anyone without a full kitchen setup. This isn’t a sad bowl of beans nuked in the microwave. It’s rich, smoky and full of depth. It’s comfort food made convenient.
Jamie Oliver Microwave Chilli Con Carne Recipe
Ingredients Needed
Jamie keeps it straightforward but don’t let the simplicity fool you. Here’s what goes into this microwave magic:
- Minced beef – Around 250-300g. You can swap for turkey, lentils or a meat-free mince.
- Tinned chopped tomatoes – One can. Go for good quality. it makes a difference.
- Tinned kidney beans – Drained and rinsed.
- Onion – Finely chopped. Red or white both work.
- Garlic – Crushed or finely chopped. Don’t skip it.
- Red chilli – Fresh if you have it. Dried chilli flakes work too.
- Ground cumin – Warm, earthy, essential.
- Smoked paprika – Adds that rich, smoky layer.
- Salt and pepper – Season to taste.
- Olive oil – Just a little, to get things going.
- Optional add-ins: A square of dark chocolate (for richness), lime juice (for brightness) or a handful of coriander (if you’re feeling fancy).
Equipment Needed
Not a lot. That’s the beauty of it. You’ll need:
- A microwave-safe bowl – Big enough to hold everything and stir comfortably.
- A microwave – Obviously. One with a rotating plate helps with even cooking.
- A knife and chopping board. For your onion, garlic and chilli.
- A wooden spoon or spatula. To stir things between blasts.
- A can opener – Unless you’ve gone bougie with pull-tab tins.
That’s it. No pots, no pans, no stress.
How To Make Jamie Oliver’s Microwave Chilli Con Carne
Let’s break it down step by step. No need to rush-we’re building flavor in a flash, not just nuking random ingredients.
Step 1: Soften The Aromatics
Pop your chopped onion, garlic and chilli into the bowl with a drizzle of olive oil. Microwave for about 2-3 minutes on high. Stir halfway through. You want them soft and fragrant-not burnt.
Step 2: Add The Spices
In go the cumin and paprika. Give everything a good mix. Microwave for another 30-60 seconds. This step wakes up the spices. don’t skip it.
Step 3: Brown The Mince
Add your mince to the bowl. Break it up with a spoon. Microwave on high for 4-6 minutes, stirring every couple of minutes. The meat should lose its pinkness and start to brown. Drain off any excess fat if needed.
Step 4: Bring It All Together
Tip in the chopped tomatoes and kidney beans. Stir well. Season with salt and pepper. If you’re using dark chocolate, now’s the time to sneak it in.
Step 5: Simmer In The Microwave
Cover the bowl (a plate works if you don’t have a lid) and microwave for another 6-8 minutes. Stir halfway through. The flavours should meld, the sauce should thicken and everything should be piping hot.
Step 6: Taste And Tweak
Once it’s done, taste it. Need more salt? A dash of lime juice? Another pinch of chilli flakes? Adjust to your liking.
What I Learnt
This recipe is a real eye-opener. First off-yes, you can build flavor in a microwave. I was skeptical too. But the layering of spices, the proper softening of onions and the way the beef cooks in its own juices? It works.
I also learned that convenience doesn’t have to mean compromise. The finished dish is rich, bold and feels like it simmered for ages. even though it was done in under 20 minutes.
Most importantly, it reminded me that cooking is about adapting. Don’t have chilli? Use hot sauce. No cumin? Try a spice blend. It’s forgiving, flexible and genuinely fun to throw together.
Recipe Tweaks For Jamie Oliver’s Microwave Chilli Con Carne
Jamie’s microwave chilli con carne is all about speed and simplicity. But let’s be honest. there’s always room to level things up a bit. If you’re cooking it more than once (and you probably will), these tweaks can bring extra depth and personality to the dish.
1. Spice It Your Way:
Jamie’s version is mild and family-friendly. Want more kick? Add a pinch of cayenne or chop in a fresh red chilli. Smoky heat? Use chipotle paste instead of regular chilli powder. It adds both fire and that lovely, lingering smokiness.
2. Go Beyond Ground Beef:
Swap out the beef for turkey mince if you’re looking to lighten it up. Or mix beef and pork for richer flavour. Vegetarian? Go for lentils, black beans or even finely chopped mushrooms for that meaty texture.
3. Boost the Base:
The microwave method cuts time but it can also cut corners on depth. A sneaky fix? Stir in a spoonful of tomato purée or a splash of Worcestershire sauce before cooking. A bit of dark chocolate (yes, really. just a square) at the end works wonders too.
4. Bulk It Up With Veg:
Dice up peppers, carrots, courgettes or sweetcorn and mix them in. They cook down nicely in the microwave and make the dish feel more filling and nutritious.
5. Add Beans with Bite:
Jamie often uses kidney beans but don’t stop there. Black beans, pinto beans, even chickpeas work great. And if you like texture, stir them in halfway through so they keep a bit of firmness.
Storage Tips For Leftovers
Microwave chilli is practically begging to be made in a big batch. and storing it right makes life so much easier later on.
1. Cool It Properly:
Let it cool at room temperature for no more than an hour. Then straight into the fridge or freezer. Don’t leave it out-chilli can spoil faster than you think.
2. Portion It Out:
Divide it into single servings. Use airtight containers or reusable silicone bags. This way, you’re only reheating what you need and you won’t keep nuking the same bowl over and over.
3. Fridge Life:
It’ll keep well in the fridge for about 3-4 days. That’s your midweek lunches sorted.
4. Freezer-Friendly:
Chilli freezes like a dream. It can stay good for up to three months. Just make sure it’s fully cooled before freezing and label the date-future you will thank you.
5. Reheating Tips:
Microwave from chilled in short bursts, stirring in between to avoid hot spots. From frozen? Either thaw overnight in the fridge or use your microwave’s defrost setting, then reheat thoroughly.
What To Eat With Jamie Oliver’s Microwave Chilli Con Carne?
Chilli con carne is a team player. It’s great on its own but throw in the right sides and it turns into a feast.
1. Rice, Obviously:
Fluffy white rice or nutty brown rice is the go-to. Want to shake it up? Try lime and coriander rice for a zesty hit.
2. Nachos or Tortilla Chips:
Scoop it up with chips like a dip. Add sour cream, guac and cheese on top for the full experience.
3. Jacket Potato:
Cut open a crispy baked potato and pile the chilli inside. Pure comfort food. Bonus: it’s an easy way to stretch a portion if you’re low on leftovers.
4. Cornbread or Flatbread:
Soft flatbreads are great for mopping up sauce. Cornbread adds a sweet contrast that plays really nicely with the spice.
5. Salad with Crunch:
Something crisp and fresh balances the rich, spicy flavours. Try a slaw with lime dressing or a simple green salad with avocado and cherry tomatoes.
6. Toppings Galore:
Don’t skip these. A dollop of sour cream, chopped coriander, grated cheddar, pickled jalapeños. these little extras make a big difference.
FAQs
How Long Does Jamie Oliver’s Microwave Chilli Con Carne Take To Cook?
It takes about 15-20 minutes to cook in the microwave.
Can I Make Jamie Oliver’s Microwave Chilli Con Carne Vegetarian?
Yes, just swap the meat for lentils or a plant-based alternative!
What Ingredients Do I Need For Jamie Oliver’s Microwave Chilli Con Carne?
You’ll need minced beef, beans, tomatoes, onions, garlic, and a mix of spices like chilli powder and cumin.
