Lunch

Vegan Plantain Chili is for Lunch.

Vegan Plantain Chili takes 30 minutes to prepare.

Vegan Plantain Chili takes 30 minutes to cook.

Vegan Plantain Chili makes 12 servings.

The ingredients for Vegan Plantain Chili are:

2 tbsp Extra Virgin Olive Oil
1 large yellow Onion, diced
8 cloves Garlic, minced
4 cup slices Plantains
2 Red Bell Peppers, diced
2 cans black beans, drained and rinsed
1 can Chickpeas (garbanzo beans), drained and rinsed
2-28 oz cansTomatoes, red, ripe, canned, whole, no salt added
2 tbsp Wine, Marsala Cooking Wine

to taste (start with 1 tsp each):
salt
dried cilantro
thyme
oregano
paprika
cumin

Here is how you make Vegan Plantain Chili:

This recipe works great in a pressure cooker like instant pot. If you don't have an instant pot, stove cooking in a cast iron dutch oven is great too.On medium heat, heat oil in the pan, and caramelize onions. When the onions are nearly caramelized, add the garlic and salt.When garlic is softened, add the plantains and red bell peppers and sautee until warmed.Add black beans and chickpeas, and stir.Crush the whole tomatoes and add to the mixture, and stir.Add any spices you desire, stir, and float marsala wine on top.If instant pot: cook on manual, high heat for 30 minutes and natural release.If dutch oven: cover and cook on low heat for 1 hour.Serving Size:?Makes 16 1-cup servings

The nutritional information for Vegan Plantain Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 283.6

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 151.6 mg
• Total Carbs: 55.2 g
• Dietary Fiber: 12.6 g
• Protein: 11.7 g

The dietary needs meet for Vegan Plantain Chili is Vegan