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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 lb vegan ground “beef” soy or pea protein-based
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 cup vegetable broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper optional, for heat
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and bell pepper; sauté for 5 minutes until softened.
  3. Stir in vegan ground, breaking it up with a spoon; cook until browned, about 6 minutes.
  4. Add kidney beans, black beans, crushed tomatoes, and broth.
  5. Season with chili powder, cumin, paprika, cayenne, salt, and black pepper.
  6. Stir well, bring to a simmer, then reduce heat.
  7. Cover and cook for 30 minutes, stirring occasionally.
  8. 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.