Tuna Chili Con Carne

• 13 1/2 ounces tuna in olive oil drained, 1/4 cup oil reserved, flesh flaked
• 1 spanish onion medium, finely chopped
• 1 red pepper medium, coarsely chopped
• 2 cloves garlic minced
• 2 medium zucchini coarsely chopped
• 1 teaspoon paprika optional
• 27 ounces chopped tomatoes
• 1 red kidney beans 13.5 oz, rinsed
• 1/2 cup cilantro leaves fresh, chopped, plus extra to serve
• 10 1/2 ounces cooked long-grain brown rice to serve
• 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.

oil reserved, onion, red pepper, garlic, zucchini, paprika, tomatoes, red kidney beans, cilantro, brown rice, sour cream

Taken from www.yummly.com/recipe/Tuna-Chili-con-Carne-1402033 (may not work)