2. Grate and add zucchini and carrot, crushed garlic and spice mix. Cook briefly, stir in tomato passata and 1/3 jar water. Cover, cook for 10 minutes (stir occasionally).
3. Remove kernels from corn cob, dice cucumber and capsicum.
4. Rinse and add beans to pan. Adjust seasoning with salt and pepper to taste (see notes).
5. Serve chilli con carne with corn strips, topped with corn salsa and a dollop of yoghurt.
Use any leftover spice mix for a Taco or Nacho dish!
Add 1/2 tsp chilli flakes for a chilli touch!
brown onion 1
garlic 2 cloves
mexican spice mix 1 packet
tomato passata 1 jar
corn cob 1
lebanese cucumber 1
red capsicum 1
four bean mix 400g
corn strips 1 bag
natural yoghurt 1/2 cup
From your pantry:
oil (for cooking), salt, pepper