Take care of the golf balls first

This isn’t the Index Card of Fatherly Wisdom™, but it’s worth the three minute reminder on keeping your priorities straight.

 

 

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I'll avoid burying the lede: Brad and I think this is now the best chili on UaKS. The flavor is incredible, with the holy trinity of vegetarian smoky flavor (chipotles in adobo, smoked paprika, and fire-roasted tomatoes) playing well with the sweetness from the plantains (make sure you cook them until they're very soft). There's not a ton of chopping for chili, and it comes together in about 45 minutes, so this can be a special treat on a weeknight.

 

 

Black Bean and Plantain Chili

Adapted from Cool Beans (2020) by Joe Yonan and Gena Hamshaw via Food52 

Time: ~45 minutes

I think the plantains make this dish, but if plantains don't do it for you, you can use sweet potatoes instead, as Gena Hamshaw did in her version. See her recipe linked above for directions on how to cook the sweet potatoes.

3 ripe (yellow with plenty of black spots) plantains (see note)
27 grams (2 tablespoons) extra-virgin olive oil
1 large white or yellow onion, chopped
2 garlic cloves, minced or pressed
2 chipotle peppers in adobo, finely chopped
2 teaspoons ground cumin
½ teaspoon smoked paprika
1 teaspoon Diamond Crystal kosher salt
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can diced tomatoes, preferably fire-roasted
355 grams (1½ cups) water or vegetable broth (you can use 9 grams of Better than Bouillon to make the broth)
30 grams (2 tablespoons) freshly squeezed lime juice

For serving
Cooked rice
1 large ripe Hass avocado, cut into small chunks
3 scallions, thinly sliced

    1. Peel the plantains. Cut them in half crosswise, then cut each half in half lengthwise, so you have 4 pieces from each plantain (12 total). Cut each quarter crosswise into ½-inch thick half-moons.
    2. Heat the oil in a Dutch oven or other large heavy pot over medium heat or a notch higher. Stir in the onion and sauté, stirring occasionally, until translucent and lightly browned at the edges.
    3. Stir in the garlic, chipotles, cumin, paprika, and salt, and sauté until fragrant, about 30 seconds.
    4. Add the plantains and stir until all of the pieces are well coated with the oil and spice mixture.
    5. Stir in the beans, tomatoes, and water or veggie broth. Bring to a boil, then cover the pot and lower the heat as needed to maintain a gentle simmer. Cook until the plantains are very soft, about 15 to 18 minutes.
    6. Stir in the lime juice. Taste for acid and salt.
    7. Serve over rice, topped with avocado and scallion. Serves 4 to 6.