Creamy Cocoa Black Bean Chili with Roasted Sweet Potato

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

Creamy Cocoa Black Bean Chili with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Cocoa Black Bean Chili with Roasted Sweet Potato

Savor a unique twist on chili where hearty black beans mingle with the unexpected warmth of cocoa and the natural sweetness of roasted sweet potato. Finished with a creamy dollop of nonfat Greek yogurt, this dish delivers a comforting and invigorating blend of flavors perfect for any meal.

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NUTRITION

497kcal
Protein
33.4g
Fat
2.1g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Black Beans

1 medium roasted Sweet Potato

1/2 cup Nonfat Greek Yogurt

1/2 cup Diced Tomatoes, no salt added

1/4 cup diced Yellow Onion

2 cloves minced Garlic

1 tbsp Unsweetened Cocoa Powder

1/2 cup low sodium Vegetable Broth

1 tsp Chili Powder

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork, place on a baking sheet, and roast for 35-40 minutes until tender. Once cooled, dice into bite-sized pieces.

  • 2

    Heat a medium pot over medium heat. Add the diced onion and minced garlic; sauté until the onion is softened, about 3-4 minutes.

  • 3

    Stir in the chili powder, ground cumin, and cocoa powder, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cooked black beans, diced tomatoes, and vegetable broth. Bring to a simmer and let the flavors meld for 8-10 minutes.

  • 5

    Fold in the roasted sweet potato pieces. Adjust salt and pepper to taste if desired.

  • 6

    Serve the chili in a bowl, topped with a dollop of nonfat Greek yogurt for creaminess.

  • 7

    Enjoy warm for a hearty meal any time of day.

Creamy Cocoa Black Bean Chili with Roasted Sweet Potato

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

Creamy Cocoa Black Bean Chili with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Cocoa Black Bean Chili with Roasted Sweet Potato

Savor a unique twist on chili where hearty black beans mingle with the unexpected warmth of cocoa and the natural sweetness of roasted sweet potato. Finished with a creamy dollop of nonfat Greek yogurt, this dish delivers a comforting and invigorating blend of flavors perfect for any meal.

NUTRITION

497kcal
Protein
33.4g
Fat
2.1g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Black Beans

1 medium roasted Sweet Potato

1/2 cup Nonfat Greek Yogurt

1/2 cup Diced Tomatoes, no salt added

1/4 cup diced Yellow Onion

2 cloves minced Garlic

1 tbsp Unsweetened Cocoa Powder

1/2 cup low sodium Vegetable Broth

1 tsp Chili Powder

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork, place on a baking sheet, and roast for 35-40 minutes until tender. Once cooled, dice into bite-sized pieces.

  • 2

    Heat a medium pot over medium heat. Add the diced onion and minced garlic; sauté until the onion is softened, about 3-4 minutes.

  • 3

    Stir in the chili powder, ground cumin, and cocoa powder, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cooked black beans, diced tomatoes, and vegetable broth. Bring to a simmer and let the flavors meld for 8-10 minutes.

  • 5

    Fold in the roasted sweet potato pieces. Adjust salt and pepper to taste if desired.

  • 6

    Serve the chili in a bowl, topped with a dollop of nonfat Greek yogurt for creaminess.

  • 7

    Enjoy warm for a hearty meal any time of day.