Almond Butter Black Bean Chili and Plantain Fritters
Ingredients
Chili
- 1 can diced tomatoes (14.5 ounces)
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 cans black beans (15 ounces each), rinsed and drained
- 1/3 cup smooth almond butter
- Salt and freshly ground black pepper to taste
- 1/2 cup water
Plantain fritters
- 2 medium-large plantains, ripe (skin should be yellow with black spots)
- 4 tablespoons arrowroot powder or cornstarch
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Dash of salt
- Neutral cooking oil for pan frying
Preparation
Chili
Place the diced tomatoes, garlic, bay leaves, and 1/2 cup water into a medium saucepan and cook over medium-high heat until it reaches a simmer, then reduce the heat to medium-low.
Stir in the cayenne, chili powder, garlic powder, oregano, and thyme and simmer with the lid on for 15 minutes.
Add the black beans and simmer covered for another 5 minutes, then remove the bay leaves.
Stir in the almond butter until it is fully dissolved.
Season with salt and black pepper
Plantain fritters
In a large bowl, mash the plantains with a fork until mostly smooth with some chunks remaining.
Add the arrowroot powder, chili powder, garlic powder, and salt and mix to combine.
Add enough oil to cover the base of a large non-stick skillet and heat the oil over medium-high heat.
Once the oil is shimmering, add 2 tablespoons of batter for each fritter and use the back of a spoon to flatten the batter into a circular shape.
Cook for about 4 minutes on each side, or until golden brown
Notes
Serves 4 people
