Hearty Cocoa-Spiced Black Bean and Sweet Potato Chili with Crispy Tortilla Strips

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

Hearty Cocoa-Spiced Black Bean and Sweet Potato Chili with Crispy Tortilla Strips

YOUR SOLIN GENERATED RECIPE

Hearty Cocoa-Spiced Black Bean and Sweet Potato Chili with Crispy Tortilla Strips

A vibrant, robust chili that harmonizes the rich earthiness of black beans and sweet potato with a daring twist of cocoa and spice. This dish offers layers of texture and flavor, culminating in a satisfying bowl that's both comforting and energizing.

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NUTRITION

592kcal
Protein
33.9g
Fat
5.9g
Carbs
108.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Black Beans (255g)

1 medium Sweet Potato (130g)

2 ounces Firm Tofu (56g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Yellow Onion (80g)

1/2 cup Diced Tomatoes (90g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 cup Vegetable Broth (240g)

Spices (Cumin, Chili Powder, Salt, and Pepper) to taste

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PREPARATION

  • 1

    Dice the sweet potato into small cubes and set aside.

  • 2

    Rinse and drain the black beans. Dice the red bell pepper, yellow onion, and tomatoes.

  • 3

    Crumble the firm tofu into small chunks.

  • 4

    In a medium pot, combine the diced sweet potato, black beans, tofu, bell pepper, onion, and tomatoes with the vegetable broth.

  • 5

    Stir in the unsweetened cocoa powder along with cumin, chili powder, salt, and pepper. Adjust the spice levels to your taste.

  • 6

    Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, or until the sweet potato is tender and flavors meld together.

  • 7

    Taste and adjust seasonings as needed. Serve hot.

Hearty Cocoa-Spiced Black Bean and Sweet Potato Chili with Crispy Tortilla Strips

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

Hearty Cocoa-Spiced Black Bean and Sweet Potato Chili with Crispy Tortilla Strips

YOUR SOLIN GENERATED RECIPE

Hearty Cocoa-Spiced Black Bean and Sweet Potato Chili with Crispy Tortilla Strips

A vibrant, robust chili that harmonizes the rich earthiness of black beans and sweet potato with a daring twist of cocoa and spice. This dish offers layers of texture and flavor, culminating in a satisfying bowl that's both comforting and energizing.

NUTRITION

592kcal
Protein
33.9g
Fat
5.9g
Carbs
108.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Black Beans (255g)

1 medium Sweet Potato (130g)

2 ounces Firm Tofu (56g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Yellow Onion (80g)

1/2 cup Diced Tomatoes (90g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 cup Vegetable Broth (240g)

Spices (Cumin, Chili Powder, Salt, and Pepper) to taste

PREPARATION

  • 1

    Dice the sweet potato into small cubes and set aside.

  • 2

    Rinse and drain the black beans. Dice the red bell pepper, yellow onion, and tomatoes.

  • 3

    Crumble the firm tofu into small chunks.

  • 4

    In a medium pot, combine the diced sweet potato, black beans, tofu, bell pepper, onion, and tomatoes with the vegetable broth.

  • 5

    Stir in the unsweetened cocoa powder along with cumin, chili powder, salt, and pepper. Adjust the spice levels to your taste.

  • 6

    Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, or until the sweet potato is tender and flavors meld together.

  • 7

    Taste and adjust seasonings as needed. Serve hot.