This recipe for Almond Butter Black Bean Chili & Plantain Fritters uses nut butter for a creamy chili, paired with sweet and spicy plantain fritters for a delicious combo.
For the chili:
- 1 14.5 ounce can diced tomatoes or fire roasted tomatoes
- 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 15-ounce cans black beans, drained, and rinsed
- 1/3 cup smooth almond butter
- Salt and freshly ground black pepper to taste
For the 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
- Cook Tomatoes: 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.
- Season: Stir in the cayenne, chili powder, garlic powder, oregano, and thyme. Simmer with the lid on for 15 minutes.
- Add Beans: Add the black beans and simmer covered for another 5 minutes. Remove the bay leaves.
- Add Nut Butter: Stir in the almond butter until it is fully dissolved.
- Season with salt and black pepper.
- Make the fritters while the chili is simmering.
- Mash plantains: In a large bowl, mash the plantains with a fork until mostly smooth with some chunks remaining.
- Prepare batter: Add the arrowroot powder, chili powder, garlic powder, and salt. Mix to combine.
- Heat oil: Add enough oil to cover the base of a large non-stick skillet. Heat the oil over medium-high heat.
- Add batter: Once the oil is shimmering, add 2 tablespoons of batter for each fritter. Use the back of a spoon to flatten the batter into a circular shape.
- Cook fritters: Cook for about 4 minutes on each side, or until golden brown.
Any nut butter can be substituted for the almond butter.
Fire roasted tomatoes can be substituted for the diced tomatoes to pack in even more flavor.
For a less spicy chili, omit the cayenne.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Vegan
Keywords: black beans, vegan chili, easy vegan recipe, plantains, vegan fritters