Zucchini chili

Ingredients for 4 servings:

• 500 g zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp tomato paste
• 1 shot of red wine
• 1 can of chopped tomatoes (425 ml each)
• 1 can of kidney beans (425 ml each)
• 1 can of corn
• salt and pepper
• 1 pinch(s) of sugar
• ½ tsp chili flakes
• n. B. spice mix (chili spice)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the zucchini and cut into small cubes. Peel the onion and dice it as well. Sauté both together in 3 tablespoons of olive oil for 5 minutes, stirring thoroughly. Add the crushed garlic and tomato paste and fry briefly. Deglaze everything with the red wine and scrape up any browned residue from the bottom of the pan. Reduce the heat to medium. Drain the kidney beans and corn and add them to the pan along with the tomatoes. Fill the tomato can with water, then pour the water over the vegetables. Stir everything thoroughly, season with spices, and let it simmer for 10 minutes. Serve with flatbread.