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).
Provided by Rainier Wolfcastle
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 350, Fat 7.2, SaturatedFat 1.3, Cholesterol 52.2, Sodium 1606.8, Carbohydrate 42.5, Fiber 11.4, Sugar 15.6, Protein 33.5
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