Hearty Vegetarian Chili

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

Hearty Vegetarian Chili

YOUR SOLIN GENERATED RECIPE

Hearty Vegetarian Chili

A warming bowl of veggie-packed chili with a blend of black beans, kidney beans, quinoa, and firm tofu, simmered with fresh tomatoes, bell pepper, and aromatic spices. This dish offers a satisfying medley of textures and flavors that comfort and energize while keeping the macros in check.

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NUTRITION

548kcal
Protein
37.6g
Fat
12.1g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (canned, rinsed)

1/2 cup Kidney Beans (canned, rinsed)

1/2 cup Cooked Quinoa

200 grams Firm Tofu

1/2 cup Diced Tomatoes

1/2 cup Chopped Red Bell Pepper

1/4 cup Chopped Yellow Onion

2 cloves Minced Garlic

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the chopped red bell pepper and cook for another 2 minutes.

  • 4

    Crumble the firm tofu into the pan and lightly sauté for 3-4 minutes until beginning to brown.

  • 5

    Add the black beans, kidney beans, diced tomatoes, and cooked quinoa to the mixture.

  • 6

    Sprinkle in the chili powder, ground cumin, and season with salt and pepper.

  • 7

    Mix well and allow the chili to simmer on low heat for 10-15 minutes to meld the flavors, stirring occasionally.

  • 8

    Taste and adjust seasoning if needed before serving.

  • 9

    Serve hot and enjoy your hearty, nutrient-packed vegetarian chili.

Hearty Vegetarian Chili

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

Hearty Vegetarian Chili

YOUR SOLIN GENERATED RECIPE

Hearty Vegetarian Chili

A warming bowl of veggie-packed chili with a blend of black beans, kidney beans, quinoa, and firm tofu, simmered with fresh tomatoes, bell pepper, and aromatic spices. This dish offers a satisfying medley of textures and flavors that comfort and energize while keeping the macros in check.

NUTRITION

548kcal
Protein
37.6g
Fat
12.1g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Black Beans (canned, rinsed)

1/2 cup Kidney Beans (canned, rinsed)

1/2 cup Cooked Quinoa

200 grams Firm Tofu

1/2 cup Diced Tomatoes

1/2 cup Chopped Red Bell Pepper

1/4 cup Chopped Yellow Onion

2 cloves Minced Garlic

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large saucepan over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the chopped red bell pepper and cook for another 2 minutes.

  • 4

    Crumble the firm tofu into the pan and lightly sauté for 3-4 minutes until beginning to brown.

  • 5

    Add the black beans, kidney beans, diced tomatoes, and cooked quinoa to the mixture.

  • 6

    Sprinkle in the chili powder, ground cumin, and season with salt and pepper.

  • 7

    Mix well and allow the chili to simmer on low heat for 10-15 minutes to meld the flavors, stirring occasionally.

  • 8

    Taste and adjust seasoning if needed before serving.

  • 9

    Serve hot and enjoy your hearty, nutrient-packed vegetarian chili.