Microwave Bean Chili

Ingredients

• 2 cansKidney beans$2.60
• 2 cansCanned tomatoes$2.40
• 1Onion$0.90
• 3 clovesGarlic$0.40
• 1 tbspOlive oil$0.18
• 2 tspGround cumin$0.22
• 2 tspChili powder$0.06
• 1 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$6.79

Most of the cost is kidney beans ($2.60) and canned tomatoes ($2.40). With oil, spices and staples already at home, the shop drops to about $1.39. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Finely chop the onion and mince the garlic. Drain and rinse the kidney beans.
2. In a large microwave-safe bowl (about 2.5 to 3 quarts), combine the onion, garlic, olive oil, ground cumin, chili powder, salt, and black pepper.
3. Microwave the onion and spice mixture uncovered on high for 2 to 3 minutes, stirring once halfway through, until the onion begins to soften and the spices become fragrant.
4. Add the kidney beans and canned tomatoes to the bowl and stir well to combine. Cover loosely with a microwave-safe plate or vented lid, then microwave on high for 5 to 6 minutes until hot and steaming around the edges.
5. Carefully remove the cover and stir the chili thoroughly from edge to center. Cover loosely again and microwave on high for another 5 to 6 minutes, until the chili is bubbling vigorously throughout.
6. Using oven mitts, carefully remove the bowl from the microwave. Stir well and allow the chili to rest for 2 minutes to let the sauce thicken slightly, then taste and adjust salt if needed.
7. Ladle the hot chili into four serving bowls and serve warm, with tortilla chips, rice, or sliced green onions if you like.