YOUR SOLIN GENERATED RECIPE
Hearty Mixed Bean and Vegetable Chili
Sautéed ground turkey and a trio of fiber-rich beans simmered in a smoky tomato broth, creating a thick and savory bowl of comfort.
INGREDIENTS
5 oz Ground turkey
0.13 cup Canned kidney beans
0.13 cup Canned black beans
0.13 cup Canned chickpeas
0.5 cup Tomato puree
0.5 cup Green bell pepper
0.25 cup Yellow onion
0.5 tsp Olive oil
1 tbsp Nutritional yeast
2 tbsp 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
0.5 cup Water
PREPARATION
Heat the olive oil in a large pot over medium-high heat.
Add the ground turkey, diced onion, and green bell pepper to the pot, breaking the meat apart with a spoon until browned and vegetables are softened.
Stir in the chili powder, ground cumin, garlic powder, sea salt, and black pepper, toasting the spices for about 1 minute until fragrant.
Add the rinsed kidney beans, black beans, chickpeas, tomato puree, and water to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes until the chili has thickened.
Remove from heat and stir in the nutritional yeast to add a savory depth of flavor.
Ladle the chili into a bowl and top with the Greek yogurt before serving hot.