Name: Hearty Bean and Vegetable Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned black beans; 0.5 cup canned kidney beans; 0.5 cup yellow onion; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 cup tomato puree; 0.25 cup water; 1 tsp olive oil; 2 tbsp nutritional yeast; 0.75 cup non-fat Greek yogurt; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Hearty Bean and Vegetable Chili

Simmered black and kidney beans combined with vibrant bell peppers and aromatic spices for a smoky, thick chili topped with a cooling dollop of Greek yogurt.

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NUTRITION

Protein

37.5g

Fat

7.7g

Carbs

65.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned black beans

0.5 cup canned kidney beans

0.5 cup yellow onion

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup tomato puree

0.25 cup water

1 tsp olive oil

2 tbsp nutritional yeast

0.75 cup non-fat Greek yogurt

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion, bell pepper, and zucchini, sautéing for 5-7 minutes until the vegetables are softened.
3
Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper, cooking for 1 minute until fragrant.
4
Pour in the canned black beans, kidney beans, tomato puree, and water, stirring well to combine.
5
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes to allow flavors to meld.
6
Stir in the nutritional yeast to thicken the chili and add a savory, nutty depth.
7
Ladle the chili into a bowl and top with the non-fat Greek yogurt for a creamy, protein-rich finish.