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Chili with corn and zucchini
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).
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Ingredients
Directions
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Heat half of oil in frying pan and finely chopped for 2-3 min.
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Add remaining oil, onion and zucchini for 1 min.
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Stir in chilli powder, tomato paste and 250 ml of water and bring to the boil.
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Chili covered for 5 min.
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Gently heating, stirring occasionally.
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Create contents of cans of kidney beans and corn kernels.
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Fully heat for a further 5 minutes.
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Season with salt and pepper.
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Tasty with baguette or taco shells..
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Nutrition
440Calories
Sodium0% DV1.160mg
Fat26% DV17g
Protein50% DV25g
Carbs16% DV47g
Fiber20% DV5g
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