Name: Hearty Tempeh and Lentil Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Tempeh; 0.75 cup Cooked brown lentils; 0.5 cup Tomato puree; 0.5 cup Diced yellow onion; 0.5 cup Diced red bell pepper; 0 tsp Extra virgin olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Low-sodium vegetable broth

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

YOUR SOLIN GENERATED RECIPE

Hearty Tempeh and Lentil Chili

Simmered tempeh and lentils in a smoky tomato sauce with aromatic spices for a deeply savory and satisfying plant-based chili.

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NUTRITION

Protein

47.4g

Fat

20.4g

Carbs

72.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Tempeh

0.75 cup Cooked brown lentils

0.5 cup Tomato puree

0.5 cup Diced yellow onion

0.5 cup Diced red bell pepper

0 tsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Low-sodium vegetable broth

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PREPARATION

1
Heat the extra virgin olive oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the diced yellow onion and red bell pepper, sautéing for 5-7 minutes until the onions are translucent and the peppers are tender.
3
Crumble the tempeh by hand into bite-sized pieces and add it to the pot, stirring frequently to lightly brown the edges for about 5 minutes.
4
Stir in the chili powder, ground cumin, sea salt, and black pepper, ensuring the spices are toasted and fragrant.
5
Pour in the tomato puree, cooked brown lentils, and vegetable broth, stirring to scrape up any browned bits from the bottom of the pot.
6
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15-20 minutes until the chili has thickened.
7
Taste and adjust seasoning if needed, then ladle into bowls and enjoy while warm.