Black Bean Plantain Chili
Hearty black beans and chunks of ripe plantains are simmered up in a spicy tomato base to make this knock-your-socks-off sweet and spicy plantain chili!
Servings: 6
Calories: 258kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 (14 ounce) cans black beans, drained and rinsed
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- 2 ripe plantains, yellow with plenty of brown spots, peeled and cut into 1 inch chunks
- salt and pepper to taste
Toppings (choose your favorites)
- fresh cilantro
- chopped scallions
- avocado slices
Instructions
- Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened and onions are translucent, about 5 minutes. Add garlic and sauté about 1 minute more, until very fragrant.
- Add beans, crushed tomatoes, diced tomatoes, chili powder, cumin, paprika and ancho chili powder to the pot and give it a stir to incorporate everything. Bring to a simmer. Lower heat and allow to simmer, stirring occasionally, for 15 minutes. Add plantains and simmer 10 minutes more, stirring occasionally, until plantains are softened but not yet mushy.
- Remove from heat and season with salt and pepper to taste. Divide into bowls and top with toppings of choice. Serve.
Nutrition
Calories: 258kcal | Carbohydrates: 53.5g | Protein: 11.8g | Fat: 3.7g | Saturated Fat: 0.3g | Sodium: 882mg | Potassium: 534mg | Fiber: 12.5g | Sugar: 17.5g | Calcium: 80mg | Iron: 4.3mg