Willie’s Chilli

"This chili adapted from a recipe I got from my neighbor Willie, who used mainly ingredients he was able to grow himself. To that he always added imported plantains, which were a childhood favorite of his. Willie shared his chili with us neighbors every Sunday afternoon in January for more than 15 years. We liked nothing better than hanging out in Willie’s front room watching the big game together while we savored his delicious chili. We miss him now."

Prep Time

15 minutes

Cook Time

40 minutes

Paired With

Main Protein



Garlic 2 large cloves, 1 medium, 1 large, 1 large, 1 large, 1 medium, 1 medium, 2 cups, 4 large, 1Tbsp, 1tsp, 1/2 tsp, 2 tsp, 1/2 tsp, 1/2 tsp, 4 Tablespoons, 1 cup
Red Onion
Green Pepper
Red Bell Pepper
Sweet Potato
Black Beans
Cayenne Pepper
Chili Powder
Black Pepper
Corn Oil



Prepare the garlic, vegetables and beans.

Garlic Cloves – dice into small pieces 

Onion – dice into small pieces

Carrot – shred

Sweet Potato – cut into 1/2 inch chunks

Peppers – cut the green, red and chili peppers into tiny pieces

Plantain – cut into 1/2 inch cubes

Tomatoes – cut into quarters and then crush

Black Beans – rinse and drain if using canned beans


2. Sauté

Place a large pot on stove and add the oil.  Turn heat to a medium setting and add garlic, onion, carrot, peppers,  and sweet potatoes. Heat while stirring for about 5 minutes and then sprinkle in salt, black pepper, cumin, chili powder, oregano, garlic powder, paprika, cayenne pepper and stir for about one more minute.




3. Cook.


Add the water, crushed tomatoes, black beans, and plantain to the sauté mixture and turn the heat to high. Let the chili come to a boil before lowering the heat back to medium and allowing the chili to cook for about 30 more minutes while stirring occasionally.