Cut the zucchini and peppers into small cubes and finely chop the onion and garlic. Remove the seeds from the chili pepper and chop them finely.<\/p>\r\n\r\n\r\n\r\n
Heat the olive oil in a large saucepan, saut\u00e9 the onion for a minute, then add the other vegetables, garlic and chili. I use the whole chili here, but use less if you prefer it less spicy. Simmer for about five minutes over medium heat with the lid closed. Stir occasionally.<\/p>\r\n
Season with cumin, cinnamon and a little vegetable bouillon powder or salt. Now add the mince and fry briefly.<\/p>\r\n
Drain the can of red beans in a colander and rinse under cold water. Add them to the chili along with the diced canned tomatoes.<\/p>\r\n
Simmer the chili on low heat for another 15 minutes, seasoning as needed. Serve the chili with rice or nachos, and finish with a little sour cream and fresh cilantro.<\/p>","protected":false},"excerpt":{"rendered":"
STEP 1 Cut the zucchini and peppers into small cubes and finely chop the onion and garlic. Remove the seeds from the chili pepper and chop them very finely. STEP 2 Heat the olive oil in a large saucepan, saut\u00e9 the onion for a minute, then add the other vegetables, garlic and chili. I use [...]<\/p>","protected":false},"featured_media":9723,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"recept_categorie":[90],"recepten_search":[],"class_list":["post-10485","recepten","type-recepten","status-publish","has-post-thumbnail","hentry","recept_categorie-foodie"],"acf":[],"yoast_head":"\n