NUTRITION

SERVINGS

INGREDIENTS

3 oz Tempeh

0.5 cup Black beans

0.5 cup Sweet potato

0.75 cup Nonfat Greek yogurt

0.5 cup Diced tomatoes

0.5 cup Bell pepper

0.25 cup Red onion

0 tsp Olive oil

0.5 tsp Maple syrup

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Vegetable broth

PREPARATION

• 1

  Dice the sweet potato into small cubes and finely chop the red onion and bell pepper.

• 2

  Heat olive oil in a large pot over medium heat and sauté the onion and pepper until softened.

• 3

  Crumble the tempeh into the pot and cook until slightly browned, then stir in the sweet potato cubes.

• 4

  Add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, stirring to coat the vegetables.

• 5

  Pour in the diced tomatoes, black beans, vegetable broth, and maple syrup, bringing the mixture to a gentle boil.

• 6

  Reduce heat to low, cover, and simmer for 20 minutes until the sweet potatoes are fork-tender and the flavors meld.

• 7

  Serve the hot chili in a large bowl and top with the Greek yogurt for a velvety finish.