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Zucchini Chilli
A break from the usual mince chilli makes this so lovely.
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Course:
Main Dish, Snacks
Cuisine:
Mexican
Keyword:
Chili, Spice, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
272
kcal
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Ingredients
Metric
Imperial
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:
272
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Sodium:
48
mg
|
Potassium:
872
mg
|
Fiber:
6
g
|
Sugar:
9
g