Balancing Ayurveda in Everyday Cooking: A Warming Spiced Bean & Beef Chili

Stacy Harper
Mar 19
3 min read

Ayurveda isn’t just about ancient remedies—it’s about taking the food you already love and making it work for your body’s unique needs. Recently, I made a hearty, spiced bean and beef chili that was packed with protein, fiber, and warmth. But was it Ayurvedic? Let’s break it down and explore how to tailor this meal for different doshas.

Turmeric Chili with Ayurvedic Adaptations

This chili is simple, flavorful, and full of grounding ingredients. Here’s how I made it:

Ingredients (Ayurvedic-Inspired)

Traditionally, Ayurveda favors fresh, whole ingredients over canned foods to preserve prana (life force) and optimize digestion. If possible, consider using freshly cooked beans instead of canned. However, for convenience, this version adapts with canned beans to save time.

4 small onions, diced
3 cloves garlic, minced
4 medium carrots, diced
5 stalks celery, diced
1 tbsp turmeric
1 cup ground beef (approximately ½ pound or 225g)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
1 can brown beans (not drained, for richness)
1 can diced tomatoes
Optional: Water or broth for desired consistency

Method

In a large pot, sauté onions, garlic, celery, and carrots until softened.
Add the ground beef and cook until browned.
Stir in turmeric and mix well.
Stir in the rinsed kidney beans, rinsed black beans, and undrained brown beans, followed by the tomatoes.
Add a little water or broth if needed to achieve the desired consistency.
Let simmer for 15-20 minutes, allowing the flavors to meld.
Season to taste and enjoy!

Is This an Ayurvedic Meal?

The key to Ayurvedic eating is digestibility and dosha balance. While this chili is packed with wholesome ingredients, different doshas will respond to it in different ways. Let’s break it down:

Vata Dosha (Air & Space) – Needs Warmth & Moisture

✔Warming, grounding, and soft—great for Vata, but the beans and celery can be drying and cause bloating.

Adaptations for Vata:

✅ Add ghee for lubrication and easier digestion.
✅ Sprinkle in cumin and coriander to reduce gas and bloating.
❌ Reduce celery (too astringent) or add a little warm broth while cooking.
✅ Garnish with cilantro for added digestive support.

Pitta Dosha (Fire & Water) – Needs Cooling & Balance

⚠ This dish is too heating for Pitta due to onions, garlic, tomatoes, and turmeric.

Adaptations for Pitta:

❌ Reduce onions and garlic (use only 1 onion, 1 garlic clove).
❌ Reduce turmeric to ½ tbsp (too much heat can be aggravating).
❌ Swap tomatoes for zucchini or a splash of coconut milk for cooling.
✅ Add fennel and coriander to balance heat.
✅ Garnish with coconut flakes or cilantro for a cooling effect.

Kapha Dosha (Earth & Water) – Needs Lightness & Stimulation

✔ This dish is warming and stimulating—great for Kapha, but the beans can be too heavy, and it needs a little more kick.

Adaptations for Kapha:

✅ Increase black pepper and ginger for metabolism.
❌ Reduce beans to ½ can each to prevent sluggish digestion.
✅ Keep onion, garlic, and turmeric for strong digestion.

Final Thoughts: Making Ayurveda Practical

Ayurveda isn’t about rigid rules—it’s about balance. This chili, with a few thoughtful tweaks, can work for any dosha. By understanding how different foods interact with your body, you can turn everyday meals into something truly nourishing.

Would you try this Ayurvedic adaptation? Let me know in the comments!