Who else is a fan of plantains? They might seem like an exotic ingredient, but even here in Toronto, they are usually very reasonably priced and less expensive than sweet potatoes. However, unlike sweet potatoes, their shelf life is not as stable, as they can only last a few weeks until they turn all brown. I never buy them with a plan, other than panfry in coconut oil, but this recipe was excellent, and I’ll probably buy more plantains just to make it again, it was that good.
Chilis are perfect for the slow cooker, so I took Alissa’s recipe and simplified it so that it cooked throughout the day and ready for dinner. I wasn’t sure how the plantains would withstand the long haul, so they are added at the end for the perfect hit of mellow sweetness.
If you like this, you’ll probably also be enticed by these two chilis with butternut squash:
Slow Cooker Black Bean and Plantain Chili
Adapted from Connoisseurus Veg
1 tbsp oil of choice
1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, minced or pressed
4 cups or 2 x 19 oz cans cooked black beans, drained and rinsed
4 large tomatoes, chopped (retain juices)
1 tbsp Ancho chili powder
1. 5 tsp ground cumin
1 tsp sweet paprika
2 ripe plantains (yellow with lots of brown spots), peeled and cut into 1 cm slices
salt and pepper, to taste
1. Use a 4-6 quart slow cooker. If you have a saute mode, use that. Heat the oil and add the onions. Saute until translucent, around 5 minutes. Add the garlic and cook for 30 seconds. Stir in the bell pepper, beans, tomatoes, chili powder, cumin, and paprika. Stir to evenly mix. Switch to the slow cooker mode and slow cook on high for 3.5 to 4 hours. Add plantains and slow cook on high for an additional 30-60 minutes until the plantains are cooked through.