Tomato Bison stew

I wanted to post this recipe. I found it online somewhere, and now I can't find it again. Anyway, I've made it a couple times, and I love it.

Tomato Bison stew featuring zucchini and squash

3 tbsp canola oil
1 onion
1 clove garlic
.5 lbs buffalo (can be ground)
1 zucchini
1 squash
.5 cup water
1 tsp turmeric
2 tsp chili powder
1 tbsp pepper
.5 tsp salt
1 tbsp dried basil
1 can condensed tomato soup
1 can tomato pieces
1 habenero


Saute canola oil, chopped onion and diced garlic in a large pot at medium heat.

Let onions heat up and then add cubed buffalo to the pot to brown the meat.

Cut the zucchini and the squash in half lengthwise first, and then cut into thick pieces (about half an inch). Add to pot along with water, turmeric, chili powder, pepper, and salt.

Let the zucchini and squash soak up the flavor at slightly lower heat (not boiling).

As zucchini and squash soften (20-30 minutes-- or as David says, when bored) add condensed tomato soup and tomato pieces. Also add 1 whole habanero. Keep lid on pot (unless looks too thin, then remove lid).

Let simmer on low heat for about an hour. Add dried basil to pot.

Turn off heat. Serve with Challah (next blog). yummm.