Hearty Kidney Bean and Vegetable Chili

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

Hearty Kidney Bean and Vegetable Chili

YOUR SOLIN GENERATED RECIPE

Hearty Kidney Bean and Vegetable Chili

Savor a rich and warming bowl of kidney bean and vegetable chili, packed with protein-packed legumes and a medley of colorful vegetables. This vibrant dish combines the creamy texture of kidney beans, the earthiness of lentils, and a pop of edamame for an extra protein boost, all simmered in a spiced tomato base. Perfectly balanced to energize your day, this chili is both comforting and nourishing.

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NUTRITION

699kcal
Protein
38g
Fat
20.5g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Kidney Beans

1/2 cup cooked Brown Lentils

1/2 cup Edamame

1 cup Diced Tomatoes

1 medium Red Bell Pepper

1 medium Yellow Onion

2 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth

1 tsp Chili Powder

1 tsp Ground Cumin

1 pinch Salt

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PREPARATION

  • 1

    Rinse and drain the kidney beans, and if using canned, ensure they are well-rinsed.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion is softened and translucent.

  • 3

    Add the diced red bell pepper and cook for an additional 3 minutes until slightly tender.

  • 4

    Stir in the chili powder and ground cumin, allowing the spices to bloom and coat the vegetables.

  • 5

    Add the diced tomatoes and vegetable broth, stirring well to combine with the spices and vegetables.

  • 6

    Mix in the kidney beans, cooked lentils, and edamame. Bring the mixture to a simmer.

  • 7

    Lower the heat and let the chili simmer for 15-20 minutes to meld the flavors together. Add a pinch of salt and adjust seasoning as needed.

  • 8

    Serve hot, and enjoy this hearty bowl of protein-rich, vegetable-packed chili on its own or with a side of your favorite whole grain.

Hearty Kidney Bean and Vegetable Chili

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

Hearty Kidney Bean and Vegetable Chili

YOUR SOLIN GENERATED RECIPE

Hearty Kidney Bean and Vegetable Chili

Savor a rich and warming bowl of kidney bean and vegetable chili, packed with protein-packed legumes and a medley of colorful vegetables. This vibrant dish combines the creamy texture of kidney beans, the earthiness of lentils, and a pop of edamame for an extra protein boost, all simmered in a spiced tomato base. Perfectly balanced to energize your day, this chili is both comforting and nourishing.

NUTRITION

699kcal
Protein
38g
Fat
20.5g
Carbs
98.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Kidney Beans

1/2 cup cooked Brown Lentils

1/2 cup Edamame

1 cup Diced Tomatoes

1 medium Red Bell Pepper

1 medium Yellow Onion

2 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth

1 tsp Chili Powder

1 tsp Ground Cumin

1 pinch Salt

PREPARATION

  • 1

    Rinse and drain the kidney beans, and if using canned, ensure they are well-rinsed.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion is softened and translucent.

  • 3

    Add the diced red bell pepper and cook for an additional 3 minutes until slightly tender.

  • 4

    Stir in the chili powder and ground cumin, allowing the spices to bloom and coat the vegetables.

  • 5

    Add the diced tomatoes and vegetable broth, stirring well to combine with the spices and vegetables.

  • 6

    Mix in the kidney beans, cooked lentils, and edamame. Bring the mixture to a simmer.

  • 7

    Lower the heat and let the chili simmer for 15-20 minutes to meld the flavors together. Add a pinch of salt and adjust seasoning as needed.

  • 8

    Serve hot, and enjoy this hearty bowl of protein-rich, vegetable-packed chili on its own or with a side of your favorite whole grain.