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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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
• 0 Optional toppings: sliced avocado, chopped cilantro, shredded cheese, sour cream

Directions

Step 1

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced zucchini to the pot and cook for 4-5 minutes, stirring occasionally, until slightly softened.

Step 5

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.

Step 6

Stir in the buffalo sauce, canned diced tomatoes (with their juice), kidney beans, black beans, and chicken or vegetable broth.

Step 7

Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.

Step 8

Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasoning if needed, adding more buffalo sauce for additional heat or salt to taste.

Step 10

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

Serving size	2808.4 grams (2808.4g)

Amount per serving	% Daily Value*
Calories	2244

Total Fat 102.80g	132%
Saturated Fat 24.00g	120%
Polyunsaturated Fat 2.70g
Cholesterol 318mg	106%
Sodium 8252mg	359%
Total Carbohydrate 199.30g	72%
Dietary Fiber 61.10g	218%
Total Sugars 27.40g
Protein 152.60g	305%

Vitamin D 0IU	0%
Calcium 605mg	47%
Iron 28mg	158%
Potassium 6000mg	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.

Source of Calories

Fat: 39.7%

Protein: 26.2%

Carbs: 34.2%