Hearty Black Bean and Sweet Potato Chili with Creamy Cashew Drizzle

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 Cashew Drizzle

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Sweet Potato Chili with Creamy Cashew Drizzle

Savor a vibrant bowl of warming chili combining tender sweet potato, hearty black beans, and protein-packed tempeh, all simmered with aromatic spices. Topped with a luscious, creamy cashew drizzle and a burst of citrus, this dish delights the senses while delivering nourishing comfort in every bite.

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NUTRITION

523kcal
Protein
30.2g
Fat
15.9g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3/4 cup Black Beans, cooked

1/2 cup Tempeh, cubed

1/2 cup diced Red Bell Pepper

1/4 cup diced Onion

1/2 cup Crushed Tomatoes

1 clove Garlic, minced

2 tbsp Cashews (for drizzle)

1 tbsp Lemon Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

1 cup Water

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PREPARATION

  • 1

    Preheat a pot over medium heat. Add diced onion, red bell pepper, and minced garlic, and sauté until softened.

  • 2

    Cube the sweet potato into small chunks. Add the sweet potato to the pot along with chili powder, cumin, salt, and pepper. Stir to coat with the spices.

  • 3

    Add the black beans, tempeh cubes, and crushed tomatoes to the pot. Pour in 1 cup of water and stir to combine.

  • 4

    Bring the mixture to a simmer, then reduce the heat and let it cook for about 15-20 minutes until the sweet potato is tender and flavors meld together.

  • 5

    While the chili simmers, prepare the cashew drizzle by blending 2 tablespoons of raw cashews with 1 tablespoon lemon juice and a splash of water until smooth. Add salt to taste.

  • 6

    Once the chili is ready, taste and adjust seasonings if needed. Serve hot topped with the creamy cashew drizzle.

Hearty Black Bean and Sweet Potato Chili with Creamy Cashew Drizzle

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 Cashew Drizzle

YOUR SOLIN GENERATED RECIPE

Hearty Black Bean and Sweet Potato Chili with Creamy Cashew Drizzle

Savor a vibrant bowl of warming chili combining tender sweet potato, hearty black beans, and protein-packed tempeh, all simmered with aromatic spices. Topped with a luscious, creamy cashew drizzle and a burst of citrus, this dish delights the senses while delivering nourishing comfort in every bite.

NUTRITION

523kcal
Protein
30.2g
Fat
15.9g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3/4 cup Black Beans, cooked

1/2 cup Tempeh, cubed

1/2 cup diced Red Bell Pepper

1/4 cup diced Onion

1/2 cup Crushed Tomatoes

1 clove Garlic, minced

2 tbsp Cashews (for drizzle)

1 tbsp Lemon Juice

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

1 cup Water

PREPARATION

  • 1

    Preheat a pot over medium heat. Add diced onion, red bell pepper, and minced garlic, and sauté until softened.

  • 2

    Cube the sweet potato into small chunks. Add the sweet potato to the pot along with chili powder, cumin, salt, and pepper. Stir to coat with the spices.

  • 3

    Add the black beans, tempeh cubes, and crushed tomatoes to the pot. Pour in 1 cup of water and stir to combine.

  • 4

    Bring the mixture to a simmer, then reduce the heat and let it cook for about 15-20 minutes until the sweet potato is tender and flavors meld together.

  • 5

    While the chili simmers, prepare the cashew drizzle by blending 2 tablespoons of raw cashews with 1 tablespoon lemon juice and a splash of water until smooth. Add salt to taste.

  • 6

    Once the chili is ready, taste and adjust seasonings if needed. Serve hot topped with the creamy cashew drizzle.