Caribbean Chili

The weather is starting to cool off so now I can think about fixing food that warms you from the inside.  There is no way I would have made a chili two weeks ago.  This Caribbean Chili Recipe has lots of spices and herbs but is very easy to make – fun too.  You feel so creative as you prepare the fresh ingredients and measure out the spices.  Everything blends so well together and it ends up being a spicy hot chili with a hint of sweetness.  A reward for yourself and a treat for anyone who shares it with you.

Caribbean Chili Recipe

Caribbean Chili Recipe


2 Tablespoons olive oil

1 yellow onion, diced

2 carrots, diced

1 green pepper, diced

3 roma tomatoes, chopped

1 ear of corn, cut from the cob

2 Tablespoons chili powder

1 teaspoon sea salt

1 teaspoon cumin

1/2 tsp. cinnamon

1/2 cup water

5 oz. tomato paste

1/2 teaspoon allspice

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon minced onion

1/4 teaspoon pepper

1 can (15 oz.) kidney beans


Prepare all your vegetables.

In a large skillet heat the oil and then add the onion and bell pepper.

Saute until the onion is translucent.

Add the tomatoes, carrots, tomato paste and 1/2 cup of water.

Add in all the spices and herbs.

Bring to a boil, cover and turn down to simmer for 30 minutes.

Add the kidney beans and corn.

Cook on a low simmer for another 15 minutes.

Serve with some crusty bread or crackers.


Let cool to room temperature.

Package in rigid sided containers as defined in my article


Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through.

Ready to serve.


Caribbean Chili — 1 Comment

  1. Pingback: Ultimate Vegan Super Bowl Snacks | Ecorazzi

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