Caribbean Chili is spicy with a hint of sweetness. This recipe can be served all year because of it’s warmth in the winter and it has a summer festive vibe.
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.
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 teaspoon 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 http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
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.