Black Bean Plantain Chili

• Vegan
• Gluten free

• Produce

  • 1 Avocado, slices
  • 2 (14 ounce cans Black beans
  • 1 Cilantro, fresh
  • 3 Garlic cloves
  • 1 Onion, medium
  • 2 Plantains, ripe
  • 1 Red bell pepper
  • 1 Scallions
  • 2 (14 ounce can Tomato

• Baking & Spices

  • 1/2 tsp Ancho chili powder
  • 1 tbsp Chili powder
  • 1 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on connoisseurusveg.com

Description

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 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 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
• fresh cilantro
• chopped scallions
• avocado slices

Directions

• 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.