This recipe for Almond Butter Black Bean Chili & Plantain Fritters uses nut butter for a creamy chili, paired with sweet and spicy fritters made with ripe plantains.
Full disclosure, my kids polished off all ten fritters before the chili was even ready. They're addictively delicious. Make sure to use very ripe plantains– the yellow ones with black spots. They're easier to mash and quite a bit sweeter. This sweetness pairs perfectly with the chili seasonings.
The prep and cook time is minimal for both the fritters and the chili, plus there's no babysitting required for the chili. Simply place the ingredients into a saucepan and let them do their thing. It couldn't be easier. And except for the plantains, all the ingredients are pantry-friendly. This dish is as affordable to make as it is delicious to eat.
Why This Recipe for Almond Butter Black Bean Chili & Plantain Fritters Is Fabulous
- This recipe is versatile. Substitute the black beans for a bean of your choice. Feel free to use whatever nut butter you prefer. Cashew or peanut butter would be my second choices, but that's because I have a penchant for almond butter.
- This chili is ready in 25 minutes or less.
- The subtle sweetness of the plantain fritters are a perfect compliment to this mildly spicy chili.
How to Make This Recipe
For the Chili:
Place the diced tomatoes, garlic, bay leaves, and ½ cup water into a medium saucepan and cook over medium-high heat. Bring to a simmer before reducing the heat to medium-low.
Stir in the herbs and spices and simmer covered for 15 minutes. Add the black beans and cook for another 5 minutes. Stir in the almond butter until it is fully incorporated.
Season with salt and black pepper.
For the Fritters:
Mash the overripe plantains until mostly smooth. Add the dry ingredients for the batter and mix.
Heat the oil in a large non-stick skillet. Once the oil is shimmering, add 2 tablespoons of batter for each fritter. Cook for about 4 minutes on each side, or until golden brown.
Ingredients & Nutrition
Almond butter is rich in heart healthy fats and protein, as well as vitamins, minerals, and antioxidants. It adds a creamy texture to this dish and makes for a more satisfying meal.
Beans are loaded with protein and fiber, and are the foundation of a healthful plant-based diet. This recipe doubles down on them, requiring two cans of black beans!
The seasoned tomato sauce is high in vitamin C, which helps our bodies absorb even more iron from the black beans.
Plantains are nutrient-dense and high in resistant starch, a carbohydrate that feeds our 'good' gut bacteria.
A plantain is a type of banana, but with a different flavor and culinary use. They tend to be larger in size than bananas, and have a thicker skin.
Plantains are also starchier and lower in sugar than bananas. They range in color from green to yellow to dark brown, depending on their ripeness. Because of the high starch content, plantains aren't often consumed raw, and are either boiled, sauté, fried, or baked. They're treated more like a vegetable than a fruit, often being used in savory dishes.
More Protein-Loaded Dinners:
Made this recipe? Share your creation with me on Instagram. It makes my day to see you recreate my recipes.Print Print