Chili with corn and zucchini

Name: chili with corn and zucchini
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 tablespoons oil; 1 tray vegetarian finely chopped 175 g; 1 onion shredded; 1 zucchini in cubes; 1 tablespoon chili powder; 1 tin can tomato paste 140 g; 2 looks kidney beans a 400 g; 1 look corn kernels (300 g), drained

A nice mexican recipe. The vegetarian main course contains the following ingredients: oil, vegetarian minced (175 g), onion (chopped), zucchini (diced), chili powder, tomato puree (140 g), kidney beans (a 400 g), corn kernels ((300 g) and drained).

Ingredients

Directions

Heat half of oil in frying pan and finely chopped for 2-3 min.
Add remaining oil, onion and zucchini for 1 min.
Stir in chilli powder, tomato paste and 250 ml of water and bring to the boil.
Chili covered for 5 min.
Gently heating, stirring occasionally.
Create contents of cans of kidney beans and corn kernels.
Fully heat for a further 5 minutes.
Season with salt and pepper.
Tasty with baguette or taco shells..

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Nutrition

440Calories

Sodium0% DV1.160mg

Fat26% DV17g

Protein50% DV25g

Carbs16% DV47g

Fiber20% DV5g

Loved it