YOUR SOLIN GENERATED RECIPE
Hearty Tofu, Bean, and Lentil Chili
Protein-packed chili simmered with crumbled tofu, earthy lentils, and black beans in a smoky tomato base for a deeply satisfying and robust meal.
INGREDIENTS
8 oz extra-firm tofu
0.13 cup dry red lentils
0.13 cup canned black beans
0.5 tsp olive oil
0.5 cup diced onion
0.5 cup diced bell pepper
0.5 cup crushed tomatoes
1 cup vegetable broth
1 tbsp nutritional yeast
1 tsp chili powder
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp non-fat Greek yogurt
PREPARATION
Press the extra-firm tofu between paper towels to remove excess moisture, then crumble it into small, bite-sized pieces.
Heat the olive oil in a large pot over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.
Add the crumbled tofu to the pot and cook for 5 minutes until the edges are slightly golden and firm.
Stir in the chili powder, smoked paprika, ground cumin, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.
Pour in the dry red lentils, canned black beans, crushed tomatoes, and vegetable broth, stirring well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes until the lentils are tender and the chili has thickened.
Stir in the nutritional yeast to add a savory depth and further thicken the sauce.
Ladle the chili into a bowl and top with a dollop of non-fat Greek yogurt for a creamy finish.