Zucchini Chilli is a lovely vegetarian alternative to the beef chilli. The zucchini/courgette adds so much body and flavour to this dish you will be coming back for seconds. As with chillies, the chilli powder adds the heat and warmth while the vegetables help to dilute it. This dish is perfect for beginner into the realm of vegetarian and chillies. Serve as a main dish with crackers or on a bed of rice.
Zucchini Chilli
A break from the usual mince chilli makes this so lovely.
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Add to CollectionServings: 4 people
Calories: 272kcal
Ingredients
- 6 tbsp olive oil
- 2 large zucchini courgette
- 1 cup onion coarsely chopped
- 2 cloves garlic crushed
- 1 cup green pepper chopped
- 2 cup tomatoes canned; crushed
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp Oregano dried
- 1/4 cup parsley fresh; minced
- salt
- 2 cans kidney beans drained
Instructions
- Heat olive oil in a large skillet. Add zucchini, onion, garlic and green pepper. Sauté 10 minutes until softened.6 tbsp olive oil, 2 large zucchini, 1 cup onion, 2 cloves garlic, 1 cup green pepper
- Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes.2 cup tomatoes, 1 tbsp chili powder, 1 1/2 tsp cumin, 1 1/2 tsp Oregano, 1/4 cup parsley, salt
- Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.2 cans kidney beans
- Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.
- Wash and dry the zucchinii/courgette with a damp cloth and cut into 1/2-inch cubes
Nutrition
Calories: 272kcal | Carbohydrates: 20g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 48mg | Potassium: 872mg | Fiber: 6g | Sugar: 9g
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