Ground buffalo is used in this hot chili recipe. Use various peppers and tinker with the ingredients to crank up the heat. If you let this sit for the night, it gets much better. You’ll need to find another way to eat your cheese and crackers because the chili is so excellent.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package dried lima beans
- ¼ cup milk
- salt to taste
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 pound ground chicken
- 1 zucchini, chopped
- 1 large tomato, chopped
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
- Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside.
- Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11×7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.
- Bake in the preheated oven until the top is browned and crisp, about 10 minutes.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 23 g |
| Protein | 60 g |
| Saturated Fat | 6 g |
| Sodium | 347 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the idea of this recipe, but I took a lot of liberties based on what ingredients I had available. It worked well with 2 cans of garbanzo beans for the topping!
A real favorite in my house
When pureeing the lima beans, I added 1 tsp. cumin, salt to taste, dash cayenne pepper, about 3 tbs. of olive oil, and 1/4 cup Parmesan cheese. I also added 1 cup cooked cauliflower to increase the quantity.
This recipe is very good, however the Lima Beans are bland and Mozzarella cheese is too. We really enjoyed the chicken layer. The next time I make it I will try and stronger tasting cheese. If anyone has come up with a better idea I’d love to hear it too. I’m suprised at the number of Calories listed in this recipe.