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 robust, soul-warming vegetarian chili bursting with layers of kidney beans, black beans, hearty lentils, and firm tofu, enriched with vibrant red bell pepper, tomatoes, and a medley of spices. Each spoonful offers a delightful balance of tangy tomatoes and savory spices, perfect for breakfast, lunch, or dinner.

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NUTRITION

555kcal
Protein
38.1g
Fat
11.3g
Carbs
83.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kidney Beans (130g)

1/2 cup Black Beans (130g)

2/3 cup Cooked Lentils (130g)

100g Firm Tofu

1/2 cup Diced Tomatoes (120g)

1/4 medium Red Bell Pepper (30g)

1/4 cup Chopped Onion (40g)

1 Garlic Clove

1/2 cup Vegetable Broth (120g)

1 tsp Olive Oil (5g)

1/2 tsp Chili Powder

1/4 tsp Ground Cumin

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the diced red bell pepper and cook for another 2 minutes until slightly softened.

  • 4

    Add the kidney beans, black beans, and cooked lentils to the pot. Mix in the diced tomatoes and vegetable broth.

  • 5

    Fold in the diced tofu and sprinkle in the chili powder and ground cumin. Season with salt and pepper to taste.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook gently for about 15-20 minutes, allowing the flavors to meld.

  • 7

    Stir occasionally and adjust seasonings if necessary.

  • 8

    Serve hot and enjoy this hearty bowl of vegetarian chili as a nourishing meal any time of the day.

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 robust, soul-warming vegetarian chili bursting with layers of kidney beans, black beans, hearty lentils, and firm tofu, enriched with vibrant red bell pepper, tomatoes, and a medley of spices. Each spoonful offers a delightful balance of tangy tomatoes and savory spices, perfect for breakfast, lunch, or dinner.

NUTRITION

555kcal
Protein
38.1g
Fat
11.3g
Carbs
83.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kidney Beans (130g)

1/2 cup Black Beans (130g)

2/3 cup Cooked Lentils (130g)

100g Firm Tofu

1/2 cup Diced Tomatoes (120g)

1/4 medium Red Bell Pepper (30g)

1/4 cup Chopped Onion (40g)

1 Garlic Clove

1/2 cup Vegetable Broth (120g)

1 tsp Olive Oil (5g)

1/2 tsp Chili Powder

1/4 tsp Ground Cumin

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the diced red bell pepper and cook for another 2 minutes until slightly softened.

  • 4

    Add the kidney beans, black beans, and cooked lentils to the pot. Mix in the diced tomatoes and vegetable broth.

  • 5

    Fold in the diced tofu and sprinkle in the chili powder and ground cumin. Season with salt and pepper to taste.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook gently for about 15-20 minutes, allowing the flavors to meld.

  • 7

    Stir occasionally and adjust seasonings if necessary.

  • 8

    Serve hot and enjoy this hearty bowl of vegetarian chili as a nourishing meal any time of the day.