Vegan Hearty Turkey Chili
Discover the ultimate comfort food with this Vegan Hearty Turkey Chili, a plant-based spin on a classic favorite! Packed with vibrant vegetables like red and green bell peppers, carrots, and celery, this chili gets its satisfying texture and bold flavor from a crumbled plant-based turkey substitute, smoky spices like paprika and cumin, and a hearty mix of black and kidney beans. Perfectly balanced with a hint of cayenne for a subtle kick, this one-pot wonder is simmered with diced tomatoes and vegetable broth for a rich, soul-warming consistency. Ready in under an hour, this chili is ideal for cozy weeknight dinners or game day gatherings. Serve it hot, topped with creamy avocado slices and fresh cilantro for the perfect finishing touch. Whether you're vegan or simply looking to explore plant-based meals, this hearty turkey chili will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 12 ounces plant-based turkey substitute, crumbled
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 28 ounces diced tomatoes, undrained
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, sliced (for serving)
- 0.25 cup cilantro, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the red bell pepper, green bell pepper, carrot, and celery to the pot. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
Add the plant-based turkey substitute and cook for 5 minutes, stirring frequently, until evenly browned.
Stir in the chili powder, ground cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Pour in the diced tomatoes, black beans, kidney beans, vegetable broth, and corn kernels. Stir to combine all ingredients.
Season the chili with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve hot, garnished with sliced avocado and chopped cilantro. Enjoy your hearty vegan turkey chili!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5622 mg | 244% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 96.1 g | 343% | |
| Total Sugars | 66.9 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 8506 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
