Week 17: Zucchini chilli

This week, we're making zucchini chilli:

[again with the screenshots! I keep forgetting the screenshots]

This is a very healthy vegan recipe! Yes, it uses many of the same ingredients as last weeks recipe, but... well, actually, it's purely because tomatoes were on sale at my local supermarket. Also, I'm trying to fit one vegetarian or vegan dish into my diet per week, and this one seemed like a great choice!

Zucchini chilli

Ingredients (3-4 portions):

2 zucchinis (ca. 600 g)

2 red chilli peppers, finely diced

4 tomatoes (ca. 400 g)

70 g tomato puree

2 onions, diced

4 garlic cloves, minced

1/2 tsp cumin powder

1/4 tsp smoked paprika powder

1 tblsp sugar

Basil to taste

In a dash of vegetable oil, sauté the onions, garlic, chilli peppers with the cumin and smoked paprika for 5-8 minutes until the onions are soft. Meanwhile, cut the tomatoes in chunks. Add the tomato chunks, seeds and all, and the tomato puree to the onion mixture. Bring to the boil, turn the heat down, cover the pan and simmer for 10-15 minutes. Cut the zucchini in bite size chunks. Add the zucchini to the chilli. Give it a good stir, then cover again. Leave to simmer until the zucchini is done, about 10 minutes. Remove the lid and keep at boiling point to allow excess moisture to vaporize. Stir in the sugar. Taste and adjust seasoning (basil, salt, pepper, chilli powder). Serve with plain rice. Enjoy!