Zucchini Buffalo Chili

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).

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 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

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.