Rich Cocoa-Spiced Black Bean Chili with Roasted Vegetables

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

Rich Cocoa-Spiced Black Bean Chili with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Spiced Black Bean Chili with Roasted Vegetables

Savor the deep, complex flavors of this hearty chili featuring creamy black beans and tender tempeh, complemented by a colorful medley of roasted vegetables and a surprising hint of cocoa. Every spoonful offers a warming balance of spices, a velvety tomato base, and a satisfying texture that makes this dish perfect for dinner.

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NUTRITION

537kcal
Protein
39.1g
Fat
13.1g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned black beans (drained, rinsed)

100g tempeh

1 cup mixed roasted vegetables (bell pepper & zucchini)

1/2 cup diced tomatoes

1/4 cup chopped onion

1/2 cup vegetable broth

1 tsp unsweetened cocoa powder

1 clove garlic, minced

1/2 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped bell pepper and zucchini with a drizzle of olive oil (optional) and a pinch of salt and roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, heat a medium saucepan over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and softened, approximately 3-4 minutes.

  • 3

    Crumble the tempeh into the pan and cook for an additional 4-5 minutes until lightly browned.

  • 4

    Stir in the ground cumin, smoked paprika, and unsweetened cocoa powder, allowing the spices to bloom for about a minute.

  • 5

    Add the black beans, diced tomatoes, and vegetable broth to the pan. Bring the mixture to a simmer and let cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

  • 6

    Once the roasted vegetables are ready, gently fold them into the chili.

  • 7

    Serve hot, garnished with extra smoked paprika or fresh herbs if desired. Enjoy your richly spiced and nutritious bowl of chili!

Rich Cocoa-Spiced Black Bean Chili with Roasted Vegetables

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

Rich Cocoa-Spiced Black Bean Chili with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Spiced Black Bean Chili with Roasted Vegetables

Savor the deep, complex flavors of this hearty chili featuring creamy black beans and tender tempeh, complemented by a colorful medley of roasted vegetables and a surprising hint of cocoa. Every spoonful offers a warming balance of spices, a velvety tomato base, and a satisfying texture that makes this dish perfect for dinner.

NUTRITION

537kcal
Protein
39.1g
Fat
13.1g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned black beans (drained, rinsed)

100g tempeh

1 cup mixed roasted vegetables (bell pepper & zucchini)

1/2 cup diced tomatoes

1/4 cup chopped onion

1/2 cup vegetable broth

1 tsp unsweetened cocoa powder

1 clove garlic, minced

1/2 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped bell pepper and zucchini with a drizzle of olive oil (optional) and a pinch of salt and roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, heat a medium saucepan over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and softened, approximately 3-4 minutes.

  • 3

    Crumble the tempeh into the pan and cook for an additional 4-5 minutes until lightly browned.

  • 4

    Stir in the ground cumin, smoked paprika, and unsweetened cocoa powder, allowing the spices to bloom for about a minute.

  • 5

    Add the black beans, diced tomatoes, and vegetable broth to the pan. Bring the mixture to a simmer and let cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

  • 6

    Once the roasted vegetables are ready, gently fold them into the chili.

  • 7

    Serve hot, garnished with extra smoked paprika or fresh herbs if desired. Enjoy your richly spiced and nutritious bowl of chili!