Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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 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).

Ingredients Nutrition


  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.


Most Helpful

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.

Heather Blair September 15, 2009

Soooo tasty. The zucchini has a really nice mouthfeel and makes the chili fresh and vibrant. Helps to keep it low cal, too!

dorothy May 17, 2007

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