Name: Smoky Tempeh and Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz tempeh; 0.5 cup black beans; 0.5 cup tomato puree; 0.5 cup red bell pepper; 0.25 cup yellow onion; 0 tbsp extra virgin olive oil; 1 tsp smoked paprika; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup plain Greek yogurt; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Smoky Tempeh and Black Bean Chili

Hearty tempeh and black beans simmered in a rich, smoky tomato broth with vibrant bell peppers for a satisfying and velvety finish.

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NUTRITION

Protein

47.8g

Fat

22.2g

Carbs

58.6g

SERVINGS

1 serving

INGREDIENTS

5 oz tempeh

0.5 cup black beans

0.5 cup tomato puree

0.5 cup red bell pepper

0.25 cup yellow onion

0 tbsp extra virgin olive oil

1 tsp smoked paprika

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Crumble the tempeh into small, bite-sized pieces to mimic the texture of ground meat.
2
Heat the olive oil in a large pot over medium heat and sauté the onion and bell pepper until softened.
3
Add the crumbled tempeh to the pot and cook for 5 minutes until lightly browned.
4
Stir in the smoked paprika, chili powder, cumin, salt, and pepper, coating the tempeh and vegetables thoroughly.
5
Pour in the tomato puree and black beans, then bring the mixture to a gentle simmer.
6
Reduce heat and let the chili cook for 15 minutes, allowing the flavors to meld and the sauce to thicken.
7
Serve hot in a bowl topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.