Best Zucchini Buffalo Chili Recipes

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WEST TEXAS-STYLE BUFFALO CHILI



West Texas-Style Buffalo Chili image

Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.

Provided by sockgirl

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 4h

Yield 8

Number Of Ingredients 15

1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
½ (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Steps:

  • Soak beans in water overnight. Drain and rinse.
  • In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
  • Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
  • Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g

VEGETARIAN ZUCCHINI CHILI



Vegetarian Zucchini Chili image

As written - this is also vegan. The recipe makes a lot. It freezes very well. If you eat dairy, garnishes such as sour cream and grated Parm cheese can be used. I love it served with a firm polenta wedge. Black beans can be subbed for the kidney beans. Recaito is an inexpensive, cilantro-based cooking sauce found in the Goya brand section of most grocery stores.

Provided by Kathy228

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 22

3 tablespoons olive oil
4 cups zucchini, unpeeled grated
2 cups zucchini, thin sliced
1 1/2 cups yellow squash, unpeeled chunked
1 cup celery, sliced
1 medium onion, chopped
1 (8 ounce) can tomato paste
2 cups water
1 (29 ounce) can whole tomatoes & juice
2 tablespoons recaito (optional sauce)
3 tablespoons chili powder (I use this -- Chili Powder)
2 tablespoons cilantro, chopped
1 teaspoon garlic powder
3 teaspoons salt
2 tablespoons sugar
1 teaspoon black pepper
1/2 teaspoon red pepper
1/2 cup pitted ripe olives, sliced
1 (15 ounce) can kidney beans, drained
1 1/2 cups mushrooms, sliced
1 medium onion, chunked
1 1/2 tablespoons jalapeno peppers, chopped (optional)

Steps:

  • Heat the oil in a large chili pot.
  • Sauté all zucchini, squash, celery and chopped onion til tender - about 9 minutes.
  • To the pot, add the sauce ingredients to the zucchini mixture.
  • Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally.
  • Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes.
  • Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.

ZUCCHINI CHILI



Zucchini Chili image

Provided by Rachael Ray : Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

4 poblano peppers
1/4 cup extra-virgin olive oil
1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
2 onions, chopped into small dice
3 to 4 cloves garlic, chopped
1 red or green hot chile pepper, chopped or thinly sliced
1 tablespoon cumin, palmful
1 tablespoon coriander, palmful
A few sprigs fresh thyme, chopped
1 teaspoon dried oregano or marjoram, 1/3 palmful
1/4 cup tomato paste
1 (12-ounce) bottle beer (recommended: Negra Modela)
1 (15-ounce) can black beans
2 cups chicken or vegetable stock
1 tablespoon butter
1 cup long grain white or light brown rice
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, optional

Steps:

  • Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
  • Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
  • While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
  • To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
  • Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

COLORADO BUFFALO CHILI



Colorado Buffalo Chili image

This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.

Provided by Cornpop

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 8h40m

Yield 6

Number Of Ingredients 16

1 pound ground buffalo
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chiles
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, drained
½ medium onion, chopped
½ teaspoon minced garlic
1 Anaheim chile pepper, chopped
1 poblano chile pepper, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
  • Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g

CONTEST-WINNING VEGETARIAN CHILI



Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BUFFALO CHILI



Buffalo Chili image

Make and share this Buffalo Chili recipe from Food.com.

Provided by JubalHarshaw

Categories     Wild Game

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb dried beans
1 lb ground buffalo meat
1 tablespoon olive oil
3 cups water
1 cup beef broth
1 (16 ounce) can diced tomatoes
1 large sweet onion, chopped
1 bulb of garlic, minced
1 cup green pepper, sliced
2 stalks celery, chopped
1 (4 ounce) can chipotle chiles in adobo, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
2 bay leaves

Steps:

  • Wash and soak beans in BIG pot.
  • Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
  • Add buffalo meat and cook until brown.
  • Rinse beans, and then add water and beef broth in bean pot.
  • Add contents of skillet to bean pot.
  • Add the rest of the ingredients to the big pot.
  • Cook for about 3 hours.

ZUCCHINI CHILI



Zucchini Chili image

The easiest Zucchini Chili to make and yet bursting with flavor! This zucchini chili is going to knock your socks off!

Provided by Janelle

Time 1h

Number Of Ingredients 17

1 Tablespoon vegetable oil
4 cups zucchini, cut into bite sized pieces
1 pound lean ground beef
1 medium onion, diced
1 green bell pepper, diced
1 (1 ounce) packet of taco seasoning or 2 Tablespoons homemade
1 teaspoon ground coriander
1 teaspoon dried oregano
2 Tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 cup salsa (pick your favorite!)
1 (14.5 ounce) can diced tomatoes
1 (4.5 ounce) can green chilies
Green Onions to garnish (optional)
Sour Cream to garnish (optional)
Shredded cheddar cheese to garnish (optional)
Fritos to garnish (optional)

Steps:

  • In a large pot or Dutch oven, add 1 Tablespoon of oil and cook zucchini for about 5 minutes, until tender firm.
  • Remove zucchini from the pan and set aside.
  • In the same pan add ground beef, onion and green bell pepper.
  • Cook until beef is cooked through and onion and pepper are soft.
  • Add taco seasoning, coriander, oregano and tomato paste. Mix well.
  • Add beef broth , salsa and green chilies. Bring to a simmer, cooking for 10 minutes.
  • Add zucchini and simmer for additional 15 minutes to meld the flavors and cook the zucchini down more.
  • If the mixture is too thick, add ½ cup of water (or more, depending on how thick you like your chili).
  • Serve with cheese, sour cream, green onions and Fritos.

Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 621 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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