YOUR SOLIN GENERATED RECIPE
Smoky Zesty Vegetarian Chili Bowl
Hearty tofu and black beans simmered in a smoky tomato base, finished with a zesty lime squeeze and a cooling dollop of creamy Greek yogurt.
INGREDIENTS
6 oz Extra firm tofu
1 cup Canned black beans
0.5 cup Tomato puree
0.5 cup Plain non-fat Greek yogurt
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
1 tsp Smoked paprika
1 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh lime juice
1 tbsp Fresh cilantro
PREPARATION
Press the extra firm tofu between paper towels to remove excess moisture, then crumble it into bite-sized pieces.
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced yellow onion and red bell pepper to the pot, sautéing for 5 minutes until the vegetables are softened and fragrant.
Stir in the crumbled tofu, smoked paprika, chili powder, sea salt, and black pepper, cooking for another 3-4 minutes until the tofu begins to brown slightly.
Pour in the tomato puree and the rinsed black beans, stirring well to combine all ingredients.
Reduce the heat to low and simmer the chili for 10 minutes, allowing the liquid to thicken and the smoky flavors to develop.
Remove the pot from the heat and stir in the fresh lime juice to brighten the dish.
Transfer the chili to a bowl and top with a generous dollop of plain non-fat Greek yogurt and fresh cilantro before serving.