Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 medium onion, (diced)
  • 1 red bell pepper, (diced)
  • 3 garlic cloves, (minced)
  • 2 (14 ounce) cans black beans, drained and rinsed
  • 1 (14 ounce) can crushed tomatoes
  • 1 (14 ounce) can diced tomatoes
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 2 ripe plantains, (yellow with plenty of brown spots, peeled and cut into 1 inch chunks)
  • salt and pepper to taste
  • fresh cilantro
  • chopped scallions
  • avocado slices

Instruction

  • Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened and onions are translucent, about 5 minutes. Add garlic and sauté about 1 minute more, until very fragrant.
  • Add beans, crushed tomatoes, diced tomatoes, chili powder, cumin, paprika and ancho chili powder to the pot and give it a stir to incorporate everything. Bring to a simmer. Lower heat and allow to simmer, stirring occasionally, for 15 minutes. Add plantains and simmer 10 minutes more, stirring occasionally, until plantains are softened but not yet mushy.
  • Remove from heat and season with salt and pepper to taste. Divide into bowls and top with toppings of choice. Serve.