YOUR SOLIN GENERATED RECIPE
Sweet Potato and Black Bean Chili
Sautéed sweet potatoes and black beans simmered in a smoky tomato broth, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
0.75 cup sweet potato
1 cup black beans
4 tbsp nutritional yeast
0.5 cup greek yogurt
0.5 cup diced tomatoes
0.25 cup yellow onion
0.25 cup bell pepper
0.5 cup water
1 tsp olive oil
1 tsp chili powder
0.5 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat olive oil in a large pot over medium heat and sauté the onion and bell pepper until they become fragrant and translucent.
Add the cubed sweet potatoes and spices, stirring constantly to ensure the vegetables are evenly coated and the spices are toasted.
Pour in the black beans, diced tomatoes, and water, bringing the mixture to a simmer before reducing the heat.
Cover the pot and cook for 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the nutritional yeast to create a thick, savory base that complements the sweetness of the potatoes.
Serve the chili hot in a bowl, topped with a cool dollop of Greek yogurt for a rich and balanced finish.