Vegetarian Zucchini Chili

Name: Vegetarian Zucchini Chili
Total time: 2400 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 small onions, diced; 2 zucchini/courgettes, chopped into half moons; 1 big red pepper, roughly chopped; 2 garlic cloves, minced; 4 big tomatoes; 1 bay leaf; 2 tbsp tomato paste; 1 salt and pepper; 500 grams black beans; 1 smoked paprika; 1 cayenne pepper; 1 chili flakes; 1 parsley; 1 Tabasco

red.queen @cook_3761626

Zucchini adds a mediterranean flavor to this tex mex dish. Corn would be a great addition and you can serve it over rice or simply as a stew :)

red.queen @cook_3761626

Zucchini adds a mediterranean flavor to this tex mex dish. Corn would be a great addition and you can serve it over rice or simply as a stew :)

Saved

Ingredients

40 mins

5 servings

2 smallonions, diced
2zucchini/courgettes, chopped into half moons
1big red pepper, roughly chopped
2garlic cloves, minced
4big tomatoes
1bay leaf
2 tbsptomato paste
1salt and pepper
500 gramsblack beans
1smoked paprika
1cayenne pepper
1chili flakes
1parsley
1Tabasco

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Steps

40 mins

1

To peel the tomatoes, pour boiling water over them; the heat will soften their skin so you will be able to peel them easily with your hands. Chop the tomatoes
2

Heat a tablespoon of oil in a large pot, then add onions. Stir for a minute then add zucchini and red pepper
3

Just before the onions burn, add garlic and chopped and peeled tomatoes. Add between 1 and 2 cups of water and the bay leaf. Cover the pot
4

Bring the stew to a boil and add salt and pepper and tomato paste. Uncover the pot to let the simmering water evaporate
5

When courgettes are nearly cooked through (15-30 min), add beans. As they warm through, add chili flakes, cayenne, paprika and parsley
6

Take off heat and enjoy with some Tabasco :)