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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This chilli is substantial on its own but can be served over rice or rolled inside a flour tortilla with grated cheese. This always tastes better to me the next day. Ingredients:
1 tablespoon olive oil |
1 onion, peeled and chopped |
2 garlic cloves, minced |
1 teaspoon chili powder |
2 red bell peppers, chopped |
2 small carrots, chopped |
1 cup frozen sweetcorn |
1 (14 ounce) can chopped tomatoes with juice |
1 (15 ounce) can red kidney beans, drained |
2 zucchini, diced |
salt & freshly ground black pepper |
Directions:
1. Heat olive oil in a large pan Stir in the onion, cover and cook for 7 minutes until softened Add the rest of the ingredients except the zucchini.
2. Bring to a boil and stir well Cover and cook for 15 minutes Add the zucchini, cover and cook for 8 minutes or so until the vegetables are tender Season and serve.
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