I don’t remember seeing the actual “Where’s the Beef?” commercials on the air, but I thought they were an apt name for this chili. I’d actually planned this recipe last week to use as many of the veggies from my Green Bean Delivery box as possible, but fatigue and failure to plan delayed the recipe’s initiation by a few days. I asked Science Guy if he would be amenable to a completely vegetarian chili, and he politely declined but said he was more than happy to accept turkey, so that was our compromise. Beans are wonderfully filling so you actually don’t need a lot of meat, and all the veggies keep it light and full of spring flavor.
This is less a fixed recipe than an idea, so quantities and types of vegetables can easily be switched up to fit your palate, budget, and available produce. Mine had:
- 1 lb. of ground turkey (93% lean) browned in a skillet
- half a white onion, diced and sauteed with turkey
- 1 zucchini, diced
- 2 ribs celery, diced
- 1 ear of fresh Ohio corn, steamed and kernels cut from cob
- 1 cup (dry) each of kidney and black beans soaked overnight, or use canned
- 1 28-oz. can of tomato puree
- ~1 T. chili pepper, 1 t. Cajun seasoning, and 1/2 t. of Thai cinnamon
Throw all in a crockpot and cook on low for 6-8 hours.
Serve over pasta, with chips or bread, or just plain by itself for a lower carb option.