Cuban White Bean and Plantain Chili 
Serves 6 • Cooking Time 9 to 11 hours on Low or 6 to 8 hours on High • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: This satisfying vegetarian chili brings the flavors of Cuba home to your slow cooker. White beans, a dietary staple in Havana, are tender and rich, especially when you use dried beans, which are suited to low-and-slow cooking. To replicate the intricate spice profiles of Latin cuisine, we used a combination of citrusy coriander, earthy cumin, warm oregano, and a fresh jalapeño for complexity. Added to the chili, plantains became tender during the cooking process, and when we mashed a portion with some of the beans, they became a natural thickener. Seasoning with cider vinegar at the end of cooking brought fresh acidity to the finished chili. We prefer the softer texture and added sweetness of ripe plantains in this dish. Green plantains can be substituted; however, they will have a much firmer texture and more starchy flavor. See the sidebar that follows the recipe.
2 |
onions, chopped fine |
6 |
garlic cloves, minced |
1 |
jalapeño chile, stemmed, seeded, and minced |
1½ |
tablespoons ground cumin |
1 |
tablespoon ground coriander |
2 |
teaspoons canola oil |
1 |
teaspoon dried oregano |
6 |
cups vegetable broth |
3 |
cups water |
2 |
pounds ripe plantains, peeled, quartered lengthwise, and sliced 1 inch thick |
1 |
pound (2½ cups) dried small white beans, picked over and rinsed |
2 |
bay leaves |
Salt and pepper |
|
1½ |
cups frozen corn, thawed |
¼ |
cup minced fresh cilantro |
1 |
tablespoon apple cider vinegar, plus extra for seasoning |
1. Microwave onions, garlic, jalapeño, cumin, coriander, oil, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, plantains, beans, bay leaves, and ½ teaspoon salt. Cover and cook until beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.
2. Discard bay leaves. Transfer 1 cup cooked beans and plantains to bowl and mash with potato masher until mostly smooth. Stir mashed bean mixture and corn into chili and let sit until heated through, about 5 minutes. Stir in cilantro and vinegar and season with salt, pepper, and extra vinegar to taste. Serve.
Per 2-cup serving:
Cal 490
Fat 3.5g
Sat Fat 0.5g
Chol 0mg
Carb 100g
Protein 20g
Fiber 24g
Sodium 980mg
*To reduce sodium level to 360mg, use low-sodium broth.