Vegan chili
ecuadorian chili with plantains and peanuts: a taste of the andes
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Published:
10 Jul 2025Picture this: You're hiking through the Andes Mountains, the air is crisp and cool, and the vibrant colors of the Ecuadorian landscape surround you. As the sun begins to set, you stumble upon a cozy little restaurant where the aroma of simmering spices fills the air. You're served a bowl of hearty chili, unlike anything you've ever tasted before. Sweet plantains, creamy peanut butter, and a medley of spices create a flavor explosion that warms you from the inside out. This is the inspiration behind our Ecuadorian Chili with Plantains and Peanuts, a dish that brings the flavors of the Andes to your kitchen. I remember when a friend told me about their fun hiking experience in the mountains and discovering a local restaurant. As an amazing cook, this inspired her to try to replicate the delicious flavors of the chili she tried.
Ecuadorian Chili, or Locro de Carne, isn't your average chili. What really sets this apart is the ingenious combination of savory, sweet, and nutty flavors. The plantains add a delightful sweetness and unique texture, while the peanut butter lends a creamy richness and subtle nuttiness that complements the spices perfectly. It’s a comforting, soul-satisfying meal that’s surprisingly easy to make. Seriously, don’t let the unusual combination of ingredients scare you off; you will be pleasantly surprised! I promise. Trust me on this one.
This recipe is my take on a classic Ecuadorian dish, adapted for the home cook. I’ve simplified the process without compromising on flavor, so you can enjoy a taste of the Andes without spending hours in the kitchen. Whether you're looking for a unique weeknight dinner or a comforting meal to share with friends and family, this Ecuadorian Chili with Plantains and Peanuts is sure to impress. The perfect way to try something new and exciting! What does this mean for you?
Required Equipments
- Large Pot or Dutch Oven
- Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Blender or Food Processor
Ecuadorian Chili with Plantains and Peanuts: A Taste of the Andes: Frequently Asked Questions
Ecuadorian Chili with Plantains and Peanuts: A Taste of the Andes
Ecuadorian Chili with Plantains and Peanuts is a hearty and flavorful dish that combines savory spices, sweet plantains, and creamy peanut butter for a unique taste of the Andes. This comforting chili is easy to make and perfect for a weeknight dinner or a special gathering.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Aromatics: Dice the onion, bell pepper, and mince the garlic. This forms the flavor base of our chili, so don't rush it!
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5-7 minutes, until softened and fragrant. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add the Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Mix well to combine and cook for about 5 minutes, allowing the spices to bloom and release their flavors. This step is crucial for a rich, complex chili.
- Incorporate the Broth and Beans: Pour in the chicken or beef broth and add the drained and rinsed kidney beans and black beans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
- Prepare the Plantains: While the chili is simmering, peel the plantains and cut them into half-inch thick slices.
- Fry the Plantains: In a skillet, heat the vegetable oil over medium heat. Fry the plantain slices in batches for about 2-3 minutes per side, until golden brown and caramelized. Remove the plantains from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Blend a Portion of the Chili (Optional): For a creamier chili, use an immersion blender or transfer about 1-2 cups of the chili to a regular blender or food processor. Blend until smooth and then return it to the pot. This step is optional, but it adds a lovely richness and texture.
- Add the Peanut Butter and Plantains: Stir in the peanut butter until it is fully dissolved and incorporated into the chili. Then, gently fold in the fried plantains. Be careful not to mash the plantains!
- Simmer and Adjust Seasoning: Continue to simmer the chili for another 10-15 minutes, allowing the peanut butter and plantains to meld with the other flavors. Taste and adjust the seasoning as needed. Add more salt, pepper, or chili powder to your liking.
- Serve and Garnish: Ladle the Ecuadorian Chili into bowls and garnish with fresh cilantro, chopped peanuts, and a dollop of sour cream or Greek yogurt, if desired. A squeeze of lime juice adds a nice brightness.
- Enjoy!: Serve hot and savor the unique flavors of this Ecuadorian Chili with Plantains and Peanuts.
📝 Notes
- For a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño pepper.
- If you don't have plantains, you can substitute sweet potatoes or butternut squash.
- Feel free to add other vegetables like corn, zucchini, or carrots.
- Use natural peanut butter without added sugar or stabilizers for the best flavor.
- Adjust the amount of peanut butter to your preference. Some people prefer a more subtle peanut flavor, while others like it to be more pronounced.
- This chili tastes even better the next day, as the flavors have had time to meld together.
🍎 Nutrition
Calories: 450 kcal
Protein: 18g
Fat: 20g
Carbohydrates: 60g
Fiber: 15g
Calcium: 100mg
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