Vegan Plantain Chili
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegan Plantain Chili calories by ingredient
Introduction
Vegan chili with plantains adds a healthy starch and sweetness to your meal and helps you feel full. Vegan chili with plantains adds a healthy starch and sweetness to your meal and helps you feel full.Number of Servings: 12
Ingredients
-
2 tbsp Extra Virgin Olive Oil
1 large yellow Onion, diced
8 cloves Garlic, minced
4 cup slices Plantains
2 Red Bell Peppers, diced
2 cans black beans, drained and rinsed
1 can Chickpeas (garbanzo beans), drained and rinsed
2-28 oz cansTomatoes, red, ripe, canned, whole, no salt added
2 tbsp Wine, Marsala Cooking Wine
to taste (start with 1 tsp each):
salt
dried cilantro
thyme
oregano
paprika
cumin
Tips
This makes a giant pot of chili! Cut the recipe in half if it is too much.
Directions
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