Get ready to embark on a culinary adventure that will transform your dinner routine forever! This black bean plantain chili is not just another recipe – it's a flavor explosion that combines the hearty richness of black beans with the sweet, creamy texture of ripe plantains. Perfect for vegans, vegetable lovers, and anyone craving a soul-warming meal that's both nutritious and incredibly delicious, this chili will become your new go-to comfort food that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 2 ripe plantains, diced
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm for about a minute.
- Add the chopped onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and slightly golden.
- Next, add the minced garlic to the pot. Cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is fragrant, add the drained and rinsed black beans to the pot. Stir well to combine with the onion and garlic mixture.
- Incorporate the diced plantains into the pot, mixing them with the beans and onions. Sauté for about 3-4 minutes until the plantains start to soften slightly.
- Pour in the can of diced tomatoes, including their juices. Stir everything together to ensure even distribution of ingredients.
- Add the cumin and chili powder to the pot, stirring well to incorporate the spices into the mixture. Season with salt and pepper to taste.
- Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, stirring occasionally.
- After 20-25 minutes, check the consistency of the chili. If it appears too thick, you can add a splash of water or vegetable broth to reach your desired consistency.
- Once the chili is cooked and the flavors have melded together, taste and adjust the seasoning as necessary.
- Serve the black bean plantain chili hot, garnished with your choice of toppings, such as avocado, cilantro, or lime wedges, if desired.
Tips
- Choose ripe plantains with black or deep yellow-brown skin for the best sweetness and texture.
- Make sure to drain and rinse your black beans thoroughly to reduce sodium and improve digestibility.
- Toast your spices briefly before adding other ingredients to enhance their depth of flavor.
- For a creamier texture, mash some of the beans and plantains while cooking.
- This chili tastes even better the next day, so don't hesitate to make it in advance.
- Experiment with toppings like fresh cilantro, diced avocado, or a squeeze of lime for added brightness.
- If you prefer a spicier version, add a diced jalapeño or a pinch of cayenne pepper.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
