Slow Cooker Black Bean and Plantain Chili with Vegan Sour Cream



Chili Recipe from Taste Space | Serves: 6 | Time: ~6 hours, mostly slow cooking time


Ingredients

1 tbsp oil of choice 1 medium onion, diced 1 #RedBellPepper, diced 3 garlic cloves, minced or pressed 2 x 19 oz cans cooked black #beans, drained and rinsed 4 large #tomatoes, chopped (retain juices) 1 tbsp Ancho chili powder 1.5 tsp cumin 1 tsp sweet paprika 2 ripe #plantains (yellow with lots of brown spots), peeled and cut into 1 cm slices S&P, to taste

Instructions

Use a 4-6 quart slow cooker. If you have a saute mode, use that. Heat the oil and add the onions. Saute until translucent, around 5 minutes. Add the garlic and cook for 30 seconds. Stir in the bell pepper, beans, tomatoes, chili powder, cumin, and paprika. Stir to evenly mix.


Switch to the slow cooker mode and slow cook on high for 3.5 to 4 hours.


Add plantains and slow cook on high for an additional 30-60 minutes until the plantains are cooked through.


Vegan Sour Cream Recipe from Oh She Glows | Serves: 2 cups | Time: ~5 min + soaking time


Ingredients

1 1/2 cups raw cashews, soaked

3/4 cup of water

2 tbsp lemon juice

2 tsp apple cider vinegar

Scant 1/2 teaspoon fine sea salt

Instructions

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.


Place the drained cashews in a high-speed blender.


Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.


Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.



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