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
 
Ingredients
  • 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
  • ½ tsp. cinnamon
  • ½ cup water
  • 5 oz. tomato paste
  • ½ teaspoon allspice
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon minced onion
  • ¼ teaspoon pepper
  • 1 can (15 oz.) kidney beans
Instructions
  1. Prepare all your vegetables.
  2. In a large skillet heat the oil and then add the onion and bell pepper.
  3. Saute until the onion is translucent.
  4. Add the tomatoes, carrots, tomato paste and ½ cup of water.
  5. Add in all the spices and herbs.
  6. Bring to a boil, cover and turn down to simmer for 30 minutes.
  7. Add the kidney beans and corn.
  8. Cook on a low simmer for another 15 minutes.
  9. Serve with some crusty bread or crackers.
  10. IF FREEZING:
  11. Let cool to room temperature.
  12. Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
  13. TO PREPARE AFTER FREEZING:
  14. Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
  15. The night of serving -
  16. Put all in a large saucepan and heat through.
  17. Ready to serve.

Comments

Caribbean Chili — 1 Comment

  1. Pingback: Ultimate Vegan Super Bowl Snacks | Ecorazzi

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