Rich Cocoa-Spiced Chicken and Black Bean Chili with Crunchy Toasted Almonds

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

Rich Cocoa-Spiced Chicken and Black Bean Chili with Crunchy Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Spiced Chicken and Black Bean Chili with Crunchy Toasted Almonds

Savor this unique twist on chili that marries tender chicken with hearty black beans, a hint of rich cocoa, and the delightful crunch of toasted almonds. The cocoa not only deepens the flavor profile but also adds a subtle warmth, perfectly balanced by the freshness of tomatoes, onions, and garlic. This one-bowl meal is both nourishing and vibrant, providing a satisfying blend of spices and textures ideal for a nourishing dinner.

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NUTRITION

403kcal
Protein
39.2g
Fat
14g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans, cooked

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Unsweetened Cocoa Powder

0.5 oz Toasted Almonds

1 tsp Extra Virgin Olive Oil

1/4 cup Chicken Broth, low sodium

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and sauté until it softens, about 3 minutes.

  • 3

    Stir in the minced garlic and cook for another minute until fragrant.

  • 4

    Add the diced chicken breast, cooking until it is lightly browned on all sides.

  • 5

    Mix in the cocoa powder, ensuring it coats the chicken and vegetables evenly.

  • 6

    Stir in the black beans, diced tomatoes, and chicken broth; bring to a gentle simmer.

  • 7

    Let the chili simmer for 10-12 minutes, allowing the flavors to meld and the chicken to cook through.

  • 8

    Taste and adjust the seasoning if necessary.

  • 9

    Top with toasted almonds just before serving for a satisfying crunch.

Rich Cocoa-Spiced Chicken and Black Bean Chili with Crunchy Toasted Almonds

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

Rich Cocoa-Spiced Chicken and Black Bean Chili with Crunchy Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Spiced Chicken and Black Bean Chili with Crunchy Toasted Almonds

Savor this unique twist on chili that marries tender chicken with hearty black beans, a hint of rich cocoa, and the delightful crunch of toasted almonds. The cocoa not only deepens the flavor profile but also adds a subtle warmth, perfectly balanced by the freshness of tomatoes, onions, and garlic. This one-bowl meal is both nourishing and vibrant, providing a satisfying blend of spices and textures ideal for a nourishing dinner.

NUTRITION

403kcal
Protein
39.2g
Fat
14g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans, cooked

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Unsweetened Cocoa Powder

0.5 oz Toasted Almonds

1 tsp Extra Virgin Olive Oil

1/4 cup Chicken Broth, low sodium

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and sauté until it softens, about 3 minutes.

  • 3

    Stir in the minced garlic and cook for another minute until fragrant.

  • 4

    Add the diced chicken breast, cooking until it is lightly browned on all sides.

  • 5

    Mix in the cocoa powder, ensuring it coats the chicken and vegetables evenly.

  • 6

    Stir in the black beans, diced tomatoes, and chicken broth; bring to a gentle simmer.

  • 7

    Let the chili simmer for 10-12 minutes, allowing the flavors to meld and the chicken to cook through.

  • 8

    Taste and adjust the seasoning if necessary.

  • 9

    Top with toasted almonds just before serving for a satisfying crunch.