This recipe incorporates so many of my favorite things!! Since I was a girl I have adored chili and in my opinion when it comes to nachos — nothing could make me happier. This recipe idea came from incorporating those two loves. Sometimes we like to make nachos with plantain chips, but getting them thin enough and frying them until they’re crispy can be a tedious task. I decided to come up with something that would be easier, and yet satisfy that familiar craving.
Let’s Talk About
Plantains are the coolest thing you could have in your kitchen! They are similar to a banana in their shape & flavor, but honestly they are two entirely different things. Bananas can be eaten raw and while they have an equal amount of glucose & fructose — they are sweeter and sugary. Plantains; on the other hand, are starchy — so much so that you really need to cook them before consuming. Plantains also take on different properties depending on their ripeness. They can be grated or riced for a hash (if they are very green) — alternatively they can be fried up and sprinkled with cinnamon for a sweet treat (if they are black). When you are following any recipe that requires plantains — make sure you use the recommended green (unripe) or black (ripe) variety.
Plantains are one of my favorite safe starch sources. Compared to the banana, they are higher in potassium, dietary fiber, vitamin C and vitamin A. That’s not all — by eating plantains you will get a healthy dose of B-vitamins as well as various minerals. They are truly a great choice as a starchy carbohydrate as you will get a great nutritional bang for your buck.
So let’s get on with it, shall we? Hope you enjoy this recipe!
- 3 ripe plantains (yellow with some black)
- 4 tbsp. coconut oil, divided
- 1/2 a yellow onion, diced
- 1/2 a green bell pepper, diced
- 1 lb. ground beef, grass-fed if possible
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/4 tsp. black pepper
- pinch of chipotle powder
- salt to taste
- 3/4 cup tomato sauce
- 1 (4 oz.) can green chilies
- 1 tbsp. fresh cilantro, finely chopped
- 3 eggs
- 1 tbsp. water
- Preheat oven to 350 degrees.
- Heat 1 tbsp. of the coconut oil in a sauce pot over medium heat. Add the onion and green bell pepper. Sauté until the onion is translucent.
- Add the ground beef and brown. Once the beef is browned add in all spices, tomato sauce, and diced green chilies. Turn the heat down to medium-low and allow it to simmer for 20 minutes.
- Meanwhile, peel the plantains and slice diagonally (1/2″ thickness). Heat the remaining 3 tbsp. of coconut oil over medium heat in a large skillet. You will most likely need to fry up the plantains in two batches. Fry them about 2 minutes on each side or until they are slightly browned. Once they are fried let them drain on paper towels.
- Add the chopped cilantro to your chili mixture. Stir it in and remove from the heat.
- Whisk the eggs and water in a small bowl until well blended.
- Now it’s time to layer your casserole — start with a small spoonful of chili (this will prevent the plantains from sticking to the bottom.) Layer 1/3 of the plantains and then pour on 1/3 of the whisked egg. Top with 1/2 of the chili mixture, 1/3 of the plantains and another 1/3 of the egg. Finally the second 1/2 of the chili, the remaining 1/3 of plantains, and the remaining 1/3 of the whisked egg.
- Bake in the oven for 40 minutes. Remove and let it sit for 8-10 minutes before serving.