Hearty Black Bean and Sweet Potato Chili with Creamy Avocado

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

Hearty Black Bean and Sweet Potato Chili with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Sweet Potato Chili with Creamy Avocado

Savor a warming bowl of hearty black bean and sweet potato chili crowned with a creamy avocado finish and topped with lightly steamed egg whites. This dish delivers a comforting blend of flavors and textures with tender sweet potato chunks, robust black beans, and a subtle mix of spices, all brought together with the fresh brightness of diced tomatoes and red bell pepper. It’s a nourishing, balanced meal that’s perfect for any time you crave a healthful and filling dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

579kcal
Protein
33.5g
Fat
8.5g
Carbs
95.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned black beans (drained)

1 medium sweet potato, diced

1/3 cup cooked quinoa

1/2 cup diced tomatoes

1/4 cup diced red bell pepper

1/4 cup chopped yellow onion

1/4 medium avocado, diced

3 large egg whites

2 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium saucepan, lightly sauté the chopped onion and minced garlic with a drizzle of water or cooking spray until translucent.

  • 2

    Add the diced sweet potato and cook for about 5 minutes, stirring occasionally.

  • 3

    Stir in the diced tomatoes, red bell pepper, cumin, and chili powder. Allow the vegetables to soften for another 3-4 minutes.

  • 4

    Mix in the black beans and cooked quinoa. Pour in a splash of water if necessary to reach your desired chili consistency.

  • 5

    Simmer the chili on low heat for about 10 minutes, letting the flavors meld together.

  • 6

    While the chili simmers, lightly cook the egg whites in a non-stick skillet until just set, then chop them into bite-sized pieces.

  • 7

    Ladle the chili into a bowl, top with the chopped egg whites and diced avocado, and garnish with additional spices if desired.

  • 8

    Serve warm and enjoy your hearty, balanced meal.

Hearty Black Bean and Sweet Potato Chili with Creamy Avocado

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

Hearty Black Bean and Sweet Potato Chili with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Sweet Potato Chili with Creamy Avocado

Savor a warming bowl of hearty black bean and sweet potato chili crowned with a creamy avocado finish and topped with lightly steamed egg whites. This dish delivers a comforting blend of flavors and textures with tender sweet potato chunks, robust black beans, and a subtle mix of spices, all brought together with the fresh brightness of diced tomatoes and red bell pepper. It’s a nourishing, balanced meal that’s perfect for any time you crave a healthful and filling dinner.

NUTRITION

579kcal
Protein
33.5g
Fat
8.5g
Carbs
95.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned black beans (drained)

1 medium sweet potato, diced

1/3 cup cooked quinoa

1/2 cup diced tomatoes

1/4 cup diced red bell pepper

1/4 cup chopped yellow onion

1/4 medium avocado, diced

3 large egg whites

2 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

PREPARATION

  • 1

    In a medium saucepan, lightly sauté the chopped onion and minced garlic with a drizzle of water or cooking spray until translucent.

  • 2

    Add the diced sweet potato and cook for about 5 minutes, stirring occasionally.

  • 3

    Stir in the diced tomatoes, red bell pepper, cumin, and chili powder. Allow the vegetables to soften for another 3-4 minutes.

  • 4

    Mix in the black beans and cooked quinoa. Pour in a splash of water if necessary to reach your desired chili consistency.

  • 5

    Simmer the chili on low heat for about 10 minutes, letting the flavors meld together.

  • 6

    While the chili simmers, lightly cook the egg whites in a non-stick skillet until just set, then chop them into bite-sized pieces.

  • 7

    Ladle the chili into a bowl, top with the chopped egg whites and diced avocado, and garnish with additional spices if desired.

  • 8

    Serve warm and enjoy your hearty, balanced meal.