Vegan Plantain Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tbsp Extra Virgin Olive Oil 1 large yellow Onion, diced8 cloves Garlic, minced4 cup slices Plantains 2 Red Bell Peppers, diced2 cans black beans, drained and rinsed1 can Chickpeas (garbanzo beans), drained and rinsed2-28 oz cansTomatoes, red, ripe, canned, whole, no salt added 2 tbsp Wine, Marsala Cooking Wineto taste (start with 1 tsp each):saltdried cilantrothymeoreganopaprikacumin
This recipe works great in a pressure cooker like instant pot. If you don't have an instant pot, stove cooking in a cast iron dutch oven is great too.
On medium heat, heat oil in the pan, and caramelize onions. When the onions are nearly caramelized, add the garlic and salt.
When garlic is softened, add the plantains and red bell peppers and sautee until warmed.
Add black beans and chickpeas, and stir.
Crush the whole tomatoes and add to the mixture, and stir.
Add any spices you desire, stir, and float marsala wine on top.
If instant pot: cook on manual, high heat for 30 minutes and natural release.
If dutch oven: cover and cook on low heat for 1 hour.
Serving Size: Makes 16 1-cup servings
On medium heat, heat oil in the pan, and caramelize onions. When the onions are nearly caramelized, add the garlic and salt.
When garlic is softened, add the plantains and red bell peppers and sautee until warmed.
Add black beans and chickpeas, and stir.
Crush the whole tomatoes and add to the mixture, and stir.
Add any spices you desire, stir, and float marsala wine on top.
If instant pot: cook on manual, high heat for 30 minutes and natural release.
If dutch oven: cover and cook on low heat for 1 hour.
Serving Size: Makes 16 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 283.6
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 151.6 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 12.6 g
- Protein: 11.7 g
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