Beef and Bean Chili with Ground Turkey and Kidney Beans Recipe
Beef and bean chili with ground turkey and kidney beans sounds like a gym bro dream, but relax—it’s totally vegan here.
We’re talking hearty plant-based crumbles pretending to be beef, beans doing all the heavy lifting, and chili spices saving dinner.
This bowl doesn’t whisper “diet food,” it shouts “comfort queen,” while still keeping things wholesome enough to skip stretchy pants regret.
Every spoonful packs smoky, spicy, rich flavor that warms your soul faster than gossip at brunch.
It’s simple, satisfying, and deliciously extra—basically everything your ex wasn’t.
Beef and Bean Chili with Ground Turkey and Kidney Beans Recipe
A hearty vegan chili packed with kidney beans, plant-based ground, tomatoes, and spices for a smoky, comforting dinner.
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper; sauté for 5 minutes until softened.
- Stir in vegan ground, breaking it up with a spoon; cook until browned, about 6 minutes.
- Add kidney beans, black beans, crushed tomatoes, and broth.
- Season with chili powder, cumin, paprika, cayenne, salt, and black pepper.
- Stir well, bring to a simmer, then reduce heat.
- Cover and cook for 30 minutes, stirring occasionally.
- Taste, adjust seasoning, and serve hot with cilantro garnish.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 22g
Vitamins & Minerals (per serving)
- Iron: 25%
- Folate: 20%
- Vitamin C: 18%
- Potassium: 22%
- Magnesium: 15%
Additional Notes & Tips
- Add corn for sweetness and crunch.
- Top with avocado for creamy balance.
- Leftovers taste even better the next day.
- Serve with crusty bread or over rice for extra comfort.
