Zucchini Buffalo Chili
Spice up your dinner routine with this hearty and wholesome Zucchini Buffalo Chili, a bold twist on classic chili that brings together nourishing ingredients and crave-worthy flavors. Packed with protein-rich lean ground turkey or beef, tender chunks of zucchini, and a kick of tangy buffalo sauce, this dish is balanced by a medley of black and kidney beans steeped in a smoky, spiced broth. Ready in just 45 minutes, it’s perfect for busy weeknights or casual gatherings. Customize each bowl with toppings like creamy avocado, shredded cheese, or a dollop of sour cream for a deliciously satisfying meal that’s both nutritious and full of fiery flavor. Whether you're looking for a gluten-free dinner idea, a hearty game-day meal, or a creative way to enjoy chili, this Zucchini Buffalo Chili is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 large Zucchini, diced
- 1 pound Lean ground turkey or beef
- 0.75 cup Buffalo sauce (store-bought or homemade)
- 1 15-ounce can Canned diced tomatoes with juice
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 cup Low-sodium chicken or vegetable broth
- 2 teaspoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Optional toppings: sliced avocado, chopped cilantro, shredded cheese, sour cream
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced zucchini to the pot and cook for 4-5 minutes, stirring occasionally, until slightly softened.
Push the vegetables to one side of the pot and add the ground turkey (or beef) to the cleared space. Cook the meat, breaking it up with a wooden spoon, until browned and fully cooked through, about 6-8 minutes.
Stir in the buffalo sauce, canned diced tomatoes (with their juice), kidney beans, black beans, and chicken or vegetable broth.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed, adding more buffalo sauce for additional heat or salt to taste.
Serve the chili hot in bowls. Garnish with your choice of toppings like sliced avocado, chopped cilantro, shredded cheese, or a dollop of sour cream.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8252 mg | 359% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 27.4 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6000 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
