Smokey Black Bean and Plantain Chili
Serves 6
Adapted from “Cool Beans” by Joe Yonan
3 ripe plantains, peeled, halved, and cut into quarters (they’re ripe when they are yellow, with lots of black spots, but not too soft)
2 tablespoons olive oil
1 onion, diced
4-5 cloves garlic, minced
2-3 chipotles in adobo sauce, finely chopped (adjust accordingly to your heat preference)
2 teaspoons cumin
1 teaspoon smoked paprika (if you don’t have smoked, regular paprika is fine)
1 teaspoon salt
1x 15-ounce can diced tomatoes
2x 15-ounce cans unsalted black beans, drained and rinsed
1 cup water (potentially more depending on the thickness of the chili)
2 tablespoons fresh lime juice, plus more for garnish
½ cup fresh cilantro, coarsely chopped
3 green onions, thinly sliced
Set a Dutch oven, or a large cooking pot, over medium-high heat. As it’s heating up, add the olive oil. Once the oil is hot, add the onion and garlic and sauté until lightly browned, about 8 minutes. Stir frequently to begin with, making sure the garlic doesn’t stick to the bottom. You can ease up after a few minutes.
Add in the chipotle peppers, cumin, smoked paprika, and salt. Stir constantly for 30 seconds as you combine all the spices with the onions and garlic.
Carefully, add in the plantains and give everything in the pot a good stir to combine all the ingredients.
Pour in the can of diced tomatoes, beans, and 1 cup of water. Mix everything together and let the mixture come to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer until the plantains are soft, about 15 minutes.
Taste a plantain and see if it’s soft enough. If not, add a bit more water, cover the pot, and let it continue simmering in 5-minute increments until it’s reached your desired softness.
Taste the chili and adjust the seasoning to your liking.
Add more water if the chili is too thick and you’d prefer your chili a bit thinner.
Remove the pot from the heat and stir in the lime juice and cilantro. Give the mixture a good stir to fully incorporate those two ingredients.
When you’re ready to eat, garnish with green onions. Add more lime juice and cilantro, if you like.
Enjoy!
