Tuna Chili Con Carne

• 1 (13.5 oz) can tuna in olive oil, drained, 1/4 cup oil reserved, flesh flaked
• 1 None medium Spanish onion, finely chopped
• 1 None medium red pepper, coarsely chopped
• 2 cloves garlic, minced
• 2 None medium zucchini, coarsely chopped
• 1 tsp hot paprika (optional)
• 2 (13.5 oz) cans chopped tomatoes
• 1 (13.5 oz) red kidney beans, rinsed
• 1/2 cup fresh cilantro leaves, chopped, plus extra to serve
• 10.5 oz cooked long-grain brown rice, to serve
• None None sour cream, to serve

1. Heat reserved oil over medium-high heat. Cook onion and pepper for 5-7 mins, or until softened. Add garlic, zucchini and paprika, if using. Cook for 1 min. Add tomatoes, beans and cilantro. Season. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 mins, or until sauce thickens. Add tuna and cook for 5 mins, or until heated through.
2. Distribute rice between shallow serving bowls. Top with tuna mixture and sour cream. Serve sprinkled with extra cilantro.

tuna, spanish onion, red pepper, garlic, zucchini, paprika, tomatoes, red kidney beans, fresh cilantro, brown rice, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/27692 (may not work)