Creamy Black Bean and Sweet Potato Chili with Avocado Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Black Bean and Sweet Potato Chili with Avocado Crema

YOUR SOLIN GENERATED RECIPE

Creamy Black Bean and Sweet Potato Chili with Avocado Crema

A hearty yet light chili that melds tender sweet potatoes and robust black beans simmered with aromatic tomatoes, onions, and spices. Topped with a lush avocado crema blended with tangy Greek yogurt and a squeeze of lime, this dish brings comfort and bold flavors in every spoonful.

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NUTRITION

558kcal
Protein
38.0g
Fat
8g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1 medium Sweet Potato, cubed

1/2 cup Diced Tomatoes

1/4 cup chopped Yellow Onion

2 cloves Garlic, minced

1/2 cup Vegetable Broth

1 tsp Cumin

1 tsp Chili Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

3/4 cup Nonfat Greek Yogurt

1/4 medium Avocado (quartered)

1 tbsp Lime Juice

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and drain the black beans.

  • 2

    In a medium pot, heat a splash of water or a light spray of olive oil over medium heat. Sauté the chopped onion until translucent, then add garlic and cook until fragrant.

  • 3

    Add the diced sweet potato to the pot and stir for 2 minutes. Mix in black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.

  • 4

    Bring the mixture to a simmer and let it cook until the sweet potato is tender, about 15-20 minutes, stirring occasionally.

  • 5

    While the chili simmers, prepare the avocado crema by blending together nonfat Greek yogurt, avocado, and lime juice until smooth. Season with a bit of salt if desired.

  • 6

    Once the chili is ready, serve it in bowls and drizzle with the avocado crema. Garnish with additional lime juice or fresh herbs if available.

Creamy Black Bean and Sweet Potato Chili with Avocado Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Black Bean and Sweet Potato Chili with Avocado Crema

YOUR SOLIN GENERATED RECIPE

Creamy Black Bean and Sweet Potato Chili with Avocado Crema

A hearty yet light chili that melds tender sweet potatoes and robust black beans simmered with aromatic tomatoes, onions, and spices. Topped with a lush avocado crema blended with tangy Greek yogurt and a squeeze of lime, this dish brings comfort and bold flavors in every spoonful.

NUTRITION

558kcal
Protein
38.0g
Fat
8g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1 medium Sweet Potato, cubed

1/2 cup Diced Tomatoes

1/4 cup chopped Yellow Onion

2 cloves Garlic, minced

1/2 cup Vegetable Broth

1 tsp Cumin

1 tsp Chili Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

3/4 cup Nonfat Greek Yogurt

1/4 medium Avocado (quartered)

1 tbsp Lime Juice

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and drain the black beans.

  • 2

    In a medium pot, heat a splash of water or a light spray of olive oil over medium heat. Sauté the chopped onion until translucent, then add garlic and cook until fragrant.

  • 3

    Add the diced sweet potato to the pot and stir for 2 minutes. Mix in black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.

  • 4

    Bring the mixture to a simmer and let it cook until the sweet potato is tender, about 15-20 minutes, stirring occasionally.

  • 5

    While the chili simmers, prepare the avocado crema by blending together nonfat Greek yogurt, avocado, and lime juice until smooth. Season with a bit of salt if desired.

  • 6

    Once the chili is ready, serve it in bowls and drizzle with the avocado crema. Garnish with additional lime juice or fresh herbs if available.