Zucchini Buffalo Chili - cooking recipe

Ingredients

2 lbs ground buffalo meat
2 tablespoons oil
2 cups onions, diced
4 cups zucchini, diced
2 cups yellow squash, diced
4 garlic cloves, minced
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 (15 ounce) cans kidney beans
4 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 teaspoons cayenne
2 teaspoons sea salt
1 bunch cilantro (optional)

Preparation

Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash, and garlic and saute 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.