Zucchini Chilli
A break from the usual mince chilli makes this so lovely.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 272kcal
Ingredients
- 6 tbsp olive oil
- 1 1/2 cup zucchini cut into 1/2-inch cubes (about 2 small)
- 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 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.
Nutrition
Sodium: 48mg | Sugar: 9g | Fiber: 6g | Potassium: 872mg | Calories: 272kcal | Monounsaturated Fat: 15g | Polyunsaturated Fat: 3g | Saturated Fat: 3g | Fat: 22g | Protein: 4g | Carbohydrates: 20g
