Get cozy with a bowl of this flavourful black bean chili.
This chili is not only delicious, it's nutritious too! Packed with protein, fiber, and healthy carbs, I cooked this blackbean chili with plantain for a sweet and tasty twist.
Served over bowls of rice, then topped with dollops of sour cream, lots of grated cheddar and fresh chopped chadon beni, this chili is sure to hit the spot. You can serve it how you like, in tacos, burritos, loaded on fries, quinoa and more.
This is one easy chili recipe that you can add to your weekly menu or meal prep.
See below for the recipe and step-by-step cooking video.
2 cans black beans
2 small ripe plantains, medium diced
2-3 tomatoes, diced
1 Cup diced red onion
2 tsp minced garlic
4 pimentos, chopped
2 Tbl tomato sauce
1 tsp geera or cumin
1 Tbl parsley flakes
1 Tbl chopped fresh chadon beni or cilantro
2 tsp paprika
1 tsp smoked paprika
2 Tbl coconut oil
1-2 Tbl Lemon Juice
1 1/4 cup Veg stock
Salt to taste
Vegan cheddar cheese
Vegan Sour Cream
Fresh chadon beni or climantro
Chili flakes or chili oil
Coat a pot with the coconut oil and place on medium heat.
When the oil is heated, toss in the chopped onions, garlic and pimentos. Stir and saute for a minute until fragrant, then add the geera, parsley, chadon beni and paprikas.
Add the chopped tomatoes and lemon juice, then stir to combine and allow to cook for another minute.
Add the diced Plantain, tomato sauce and half of the vegetable stock, stir and cook for another minute.
Now add the black beans and the remainder of vegetable stock. Cover and allow to cook on medium heat for 10- 15 minutes until the plantain is tender, and the chili has thickened.
I served this chili over warm basmati rice, topped with grated vegan cheddar, dollops of sour cream, and fresh chadon beni. You can also drizzle with chili infused oil, or top with jalapeños for extra heat.