courtesy of Mark Reinfeld

Brazilian Black Bean Chili & Baked Plantain

Black beans form the base of this ultimate Latin American twist on a classic chili!

Adapted from The 30 Minute Vegan, Soup’s On! by Mark Reinfeld

Black beans form the base of this ultimate Latin American twist on a classic chili. The addition of orange juice adds a subtle sweetness and the distinctive Brazilian flair. If no plantains are available, you can use ripe bananas. Top with a dollop of vegan sour crème and toasted pumpkin seeds. —Mark Reinfeld

Serves: 6 to 8 

Black Bean Chili
2 teaspoons ground cumin
2 1/2 teaspoons chile powder
1 1/4 cups diced yellow onion
4 large cloves garlic, pressed or minced
2 teaspoons seeded and diced jalapeño
5 cups vegetable stock or water
2 15-ounce cans black beans, or 3 cups cooked
1 cup finely chopped tempeh, seitan, or extra firm tofu, optional
3/4 cup diced carrot
1/2 cup diced red bell pepper
1 cup fresh or frozen corn
1/2 teaspoon orange zest
1/4 cup freshly squeezed orange juice
2 teaspoons sea salt, or to taste
1 teaspoon wheat-free tamari, or other soy sauce, optional
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1/8 teaspoon ground clove, optional
1/4 teaspoon liquid smoke, optional
2 tablespoons finely chopped cilantro 

Baked Plantains
2 ripe plantains, 1/2 inch sliced on diagonal (2 cups)
1 tablespoon maple syrup or sweetener of choice
1 tablespoon freshly squeezed orange juice
2 teaspoons coconut oil
Pinch sea salt
Pinch chile powder, try chipotle
Pinch ground cinnamon 

Preheat the oven to 375°F. Place the plantain ingredients in a small bowl and mix well. Transfer to a well-oiled baking sheet and bake until golden brown, approximately 15 minutes. Carefully place on a serving plate so the plantains do not stick to the pan as they cool down. 

Meanwhile, place a 3-quart pot over high heat. Add the cumin, and chile powder and cook for 1 minute, stirring constantly. Add the onion, garlic, and jalapeño, and stir well. 

Reduce the heat to medium high, add the vegetable stock, black beans, tempeh, if using, and carrots, and cook for 10 minutes, stirring occasionally. Add the red bell pepper and corn and cook for 5 minutes, stirring occasionally. Add all of the remaining ingredients except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well. 

Top each serving with a few pieces of plantain and enjoy.  

Variations: 

1. You can sauté the spices in 1 tablespoon of coconut oil before adding the onion. 

2. Replace the black beans with pinto, kidney, adzuki or your favorite. 

3. Replace the carrots, bell pepper and corn with assorted vegetables including chopped kale, parsnip or cauliflower.

 


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