Recipe by Rainier Wolfcastle
Last summer we were drowning in round French zucchini, and I wanted a way to use a lot of it in an interesting way while still staying low fat and low calorie. I found a "Fiery Buffalo Chili" recipe at wildoats.com and modified it to, among other things, use way way more zucchini and/or squash than the original. I vary the heat-producing ingredients to whim, often using combinations that include roasted peeled New Mexico peppers or habaneros (fresh or smoked).
Top Review by Heather Blair
This chili is FANTASTIC. I didn't have any yellow squash, so I just used extra zucchini (b/c my garden has been pumping out baseball-bat-sized veggies!). It came out so so delicious. I had it for lunch again today, and it was even better today. I also subbed ground beef instead of buffalo.
- 2 lbs ground buffalo meat
- 2 tablespoons oil
- 2 cups onions, diced
- 4 cups zucchini, diced
- 2 cups yellow squash, diced
- 4 garlic cloves, minced
- 2 (28 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 (15 ounce) cans kidney beans
- 4 tablespoons chili powder
- 1 1⁄2 tablespoons ground cumin
- 2 teaspoons cayenne
- 2 teaspoons sea salt
- 1 bunch cilantro (optional)
Directions See How It's Made
- Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash, and garlic and sauté for 5 minutes, or until soft.
- Add buffalo, cook and stir until brown.
- Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt.
- If chili is too thick, add water or beer to achieve desired consistency. Simmer for at least 1 hour.
- Ladle into bowls and serve piping hot. Garnish with cilantro and/or whatever you usually like atop your chili.