A break from the usual mince chilli makes this so lovely.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Saute 10 minutes until softened.
- Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes.
- Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.
- Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.
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