Bread bowls are so last year. Step up your chili game with these baked plantain cups. This recipe piles a hearty yuca and black bean chili into a crispy, homemade plantain cup for the bet chili dish this side of the border.
Yuca and Black Bean Chili Plantain Cups [Vegan, Gluten-Free]
For the Plantain Cups:
- 2 green plantains
- 1 tablespoon olive oil
- Salt, to taste
For the Black Bean and Yuca Chili:
- 2 tablespoons olive oil
- 3 tablespoons recaíto (see notes)
- 1/2 onion, chopped
- 1/4 green pepper, chopped
- 2 cups yuca, chopped
- 2 garlic cloves, minced
- 1 15-ounce can black beans, drained
- 1 can tomatoes, diced
- 1 teaspoon adobo seasoning
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 2 cups vegetable broth
To Make the Chili:
- In a large pot, heat the olive oil over medium-high heat.
- Add your recaíto and let it cook for 2 minutes or until fragrant.
- Add the remaining ingredients and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer the chili uncovered. Stir the pot occasionally until yucca is tender and the chili has thickened. This should take about 40 minutes.
- Set aside.
To Make the Plantain Cups:
- Preheat oven to 400°F.
- Slice each plantain into 2-inch pieces. You should get about three pieces for each plantain.
- Brush some olive oil on all of the pieces.
- Place the pieces on a perforated baking sheet. If you do not have a perforated baking sheet you can use a regular baking sheet but put a cooling rack in the sheet so that the heat can go underneath the plantains and cook them on both sides.
- Bake them for 20 minutes and remove them from the oven.
- Using a stuffed plantain press, take a plantain and put it in the press and smash the plantain so that it forms into the shape of a cup. Repeat this until all of the plantains are in cup shapes. If you do not have a stuffed plantain press you can put the plantains in between two metal muffin pans and press them together to form the cups.
- Brush on some more olive oil on all of the plantain cups on both sides.
- Return the plantains to the perforated baking sheet and put them back in the oven and bake for an additional 15 minutes.
- Remove them from the oven and immediately sprinkle some salt on all of the plantain cups.
- Fill each plantain cup with chili and serve them hot.
Recaíto is a cooking base used in many Puerto Rican recipes. You can make your own recaíto at home by following the instructions below: 2-3 medium onions, chopped 3 green bell peppers, chopped 6 large sweet green or red chili peppers, seeds removed 8 garlic cloves or to taste, minced 12 culantro (cilantro) leaves (or substitute with more cilantro), minced 2 bunches of cilantro, minced Add everything to a food processor and pulse until combined. Store in an airtight container.