Zucchini Buffalo Chili

READY IN: 1hr 35mins
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.

Ingredients Nutrition

Directions

  1. Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash, and garlic and sauté for 5 minutes, or until soft.
  2. Add buffalo, cook and stir until brown.
  3. Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt.
  4. If chili is too thick, add water or beer to achieve desired consistency. Simmer for at least 1 hour.
  5. Ladle into bowls and serve piping hot. Garnish with cilantro and/or whatever you usually like atop your chili.

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