Zucchini Chilli
A break from the usual mince chilli makes this so lovely.
A break from the usual mince chilli makes this so lovely.
Servings 4 people
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