YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Sweet Potato Chili with Dark Chocolate and Creamy Avocado
A vibrant twist on classic chili, this hearty dish features creamy black beans and tender sweet potato accented with a dash of dark chocolate for depth, and finished with a luxurious dollop of creamy avocado. Every spoonful delivers a balance of warming spices, velvety textures, and surprising hints of cocoa that elevate this comfort meal.
INGREDIENTS
1.5 cups Black Beans (canned, rinsed)
80 g Firm Tofu
100 g Sweet Potato, diced
1/8 medium Avocado, diced
5 g Dark Chocolate, shaved
20 g Onion, diced
80 g Diced Tomatoes
1/3 cup Vegetable Broth
3 g Garlic, minced
1 tsp Chili Powder
1 tsp Ground Cumin
0.5 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
In a medium pot, heat a small splash of water or a light spray of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion softens and becomes translucent.
Stir in the diced sweet potato and cook for about 5 minutes, allowing it to begin softening.
Add the 1.5 cups of black beans, diced tomatoes, and vegetable broth. Bring to a simmer.
Fold in the firm tofu (cut into small cubes) along with chili powder, ground cumin, smoked paprika, salt, and pepper. Let the chili simmer gently for about 10-12 minutes until the sweet potato is tender and flavors meld together.
Just before serving, gently stir in the shaved dark chocolate to infuse a subtle depth of cocoa undertone.
Ladle the chili into bowls and top with diced avocado. Serve warm and enjoy!