Pinto Bean and Plantain Chili
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"
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Pinto Bean and Plantain Chili
2 lbs. Pinto Beans, dry
5-6 Plantains, ripe
1 - 28-oz. can Crushed Tomatoes
2 Onions, medium size
5-6 Garlic, cloves
1-2 Chipotle Peppers
1/4 cup Molasses, mild, unsulphured
2 tbsp. Chili Powder
2 tbsp. Cumin, ground
2 tbsp. Paprika
1 tsp. Cinnamon, ground
(To enlarge the photo of the Pinto bean and plantain chili, click on the photo or link)
We prepare this chili recipe in a 6-1/2 quart slow cooker (Crock-Pot). If you have a smaller slow cooker, or wish to make a smaller batch, cut the recipe in half.
This recipe will take about 12 hour of cooking time, so we begin cooking the beans the night before we wish to eat the chili, adding the other ingredients in the morning, and letting it cook on "low" until we are ready to eat.
Begin by turning the slow cooker on to "high".
Heat 12 cups of cold water to boiling on the stove top or in the microwave oven and add to the slow cooker and cover.
While the water is heating, clean and wash the beans and add to the slow cooker (all the beans should be covered with water). Cover. When ready to retire for the night, turn the slow cooker down to "low".
In the morning, peel and wash the onions, garlic.
Place the onions, the garlic and the chipotle peppers (if you like your chili less spicy, use fewer chipotle peppers) in the container of a high speed blender, cover and run at "high" until the veggies are turned into a puree. Empty the contents into a microwaveable dish or pot and precook for about 5 minutes. Add to the slow cooker and mix.
Open the can of tomatoes, and preheat in the pot or dish until it just begins to boil. Add to the slow cooker.
Add all the other ingredients except the plantains, and mix well.
About 2 hours before you are ready to serve the chili, peel the plantains and cut into small pieces (3/8 inch or 1 cm.). We slice the peeled plantains lengthwise into quarters, and then slice them across. Add the plantain pieces to the slow cooker and mix well. Cover.
Turn the heat down to "low" and allow to simmer for about 2 hours.
Mix well and serve with a large tossed salad and enjoy!
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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!
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