Bison Chili with Zucchini and Green Tomatoes
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 1 bison brisket (or beef) cooked and cubed (about 1½ to 2 pounds)
  • 1 large onion, diced small
  • 4 cups shredded zucchini
  • 2 cups pureed green tomatoes
  • diced roasted chile peppers, to taste (I used about 6 small ones with seeds removed)
  • ¼ cup flour
  • 1 can beef broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon chili powder
  • salt and pepper, to taste
  • cilantro, for garnish
  • shredded cheddar cheese, for garnish
  1. Heat cubed bison or beef in a large stock pot and add onion, stir together until onion is softened. Add zucchini, tomatoes, and chiles then stir in flour until everything is coated. Pour in broth and add spices; stir, cover and bring to a simmer. Reduce heat and simmer for 30-60 minutes for flavors to meld. Season with salt and pepper to taste. Serve with chopped cilantro and shredded cheese.
If you are using frozen shredded zucchini or frozen pureed green tomatoes, drain some of the water off before adding to the chili.
Recipe by Cooking With MicheleĀ® at