Zucchini chili

Ingredients for 4 servings:

• 2 zucchini (approx. 400 g)
• 1 m.-sized onion(s), medium-sized
• 5 tbsp olive oil
• 2 garlic cloves, crushed
• 1 can of corn (approx. 300 g)
• 2 tbsp tomato paste
• 375 ml vegetable broth
• 2 chili peppers, dried and crumbled
• 1 tsp thyme, dried or 1 tbsp fresh
• 1 tsp oregano, dried or 1 tbsp fresh
• 1 tbsp honey (flower honey)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the zucchini and cut into approximately 2 cm cubes. Peel and finely chop the onion. Sauté the zucchini cubes in 2-3 tablespoons of olive oil for 3 minutes, then remove from the pan. Add the remaining olive oil to the pan drippings and sauté the onion and garlic for about 2 minutes. Add the drained corn and sauté briefly again. Stir in the tomato paste, sauté briefly, and then pour in the stock. Season with the crushed chili peppers, thyme, oregano, honey, salt, and pepper, and simmer for about 10 minutes. Then add the zucchini cubes and cook for another 3-5 minutes (depending on the actual size of the zucchini cubes). This goes well with baguette, for example.