YOUR SOLIN GENERATED RECIPE
Black Bean and Corn Stovetop Chili
Hearty black beans and crumbled tofu simmered in a smoky tomato broth with sweet corn, topped with a dollop of cool Greek yogurt for a creamy finish.
INGREDIENTS
1 tbsp olive oil
0.5 cup yellow onion
0.5 cup red bell pepper
4 oz firm tofu
1 cup black beans
0.5 cup frozen corn
0.5 cup tomato puree
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup water
0.5 cup non-fat Greek yogurt
1 oz shredded cheddar cheese
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Add the diced yellow onion and red bell pepper, sautéing for 5 minutes until the vegetables are softened and fragrant.
Crumble the firm tofu into the pot using your hands or a fork to create a texture similar to ground meat, and cook for 3 minutes until lightly browned.
Stir in the black beans, frozen corn, tomato puree, chili powder, ground cumin, sea salt, and black pepper.
Pour in the water and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the chili cook for 15 minutes to allow the flavors to meld.
Remove from heat and ladle the chili into a bowl.
Top with the shredded cheddar cheese and a large dollop of Greek yogurt before serving.