YOUR SOLIN GENERATED RECIPE
Smoky Protein-Packed Chili Sin Carne
Simmered tempeh and beans in a smoky tomato base, creating a rich and robust chili topped with a cooling dollop of Greek yogurt.
INGREDIENTS
4 oz Tempeh
0.25 cup Canned black beans
0.25 cup Canned kidney beans
0.5 cup Tomato puree
0.5 cup Bell pepper
0.25 cup Yellow onion
0.5 tbsp Olive oil
1 tbsp Nutritional yeast
0.25 cup Non-fat plain Greek yogurt
1 tsp Smoked paprika
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Water
PREPARATION
Crumble the tempeh into small pieces using your hands or a fork.
Heat the olive oil in a medium pot over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
Add the crumbled tempeh to the pot and cook for 4 minutes until it begins to brown slightly.
Stir in the smoked paprika, ground cumin, sea salt, and black pepper to coat the tempeh and toast the spices.
Pour in the tomato puree, black beans, kidney beans, and water, stirring well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes until the sauce has thickened and the flavors have melded.
Remove the pot from the heat and stir in the nutritional yeast for a savory, cheesy finish.
Ladle the chili into a bowl and top with a dollop of non-fat plain Greek yogurt before serving.