Caribbean Chili

Caribbean Chili is spicy with a bucketful of veggies. This recipe can be served all year because of its warmth in the winter and it has a summer festive vibe.

Caribbean Chili has lots of spices and herbs but is very easy to make - fun too. You feel so creative with this recipe because there are so many fresh vegetables.

Just prepare your veggies and measure out the spices.

This time of the year when it's so cold outside I start to daydream about a winter vacation. One that's in the Caribbean would be pretty perfect. And any island would work too.

That's the direction my head was going when I  came up with this Caribbean Chili. A lot of the spices are borrowed from the famous jerk spice mix and, let me tell you, they work!

Just to make your meal complete you might want to check out the recipe for Green Chili Cornbread too.

It's also an easy recipe so your whole dinner can be done with no pressure at all. This is what the cornbread looks like!

Everything blends so well together and it ends up being a spicy hot chili with a lot of depth. A reward for yourself and a treat for anyone who shares it with you.

📋 Recipe

Caribbean Chili Recipe

Ginny McMeans

Caribbean Chili is spicy with a bucketful of veggies. 

5 from 7 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dish

Cuisine Chili

Servings 4 Servings

Calories 301 kcal

Ingredients

  

1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 onion - diced
• 1 green pepper - diced
• 2 carrots - diced
• 3 roma tomatoes - chopped
• 5 ounces tomato paste
• 1 ½ cup water
• 2 tablespoons chili powder
• 1 teaspoon sea salt
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon garlic - minced
• ¼ teaspoon pepper
• 15 ounces kidney beans - can, drained
• 1 ear corn - cut from the cob

Instructions

 

• 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 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.

Notes

IF FREEZING:

Let cool to room temperature. Package in freezer safe rigid sided containers.

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.

Nutrition

Serving: 1ServingCalories: 301kcalCarbohydrates: 47gProtein: 13gFat: 9gSaturated Fat: 1gSodium: 957mgPotassium: 1223mgFiber: 13gSugar: 10gVitamin A: 7480IUVitamin C: 44.4mgCalcium: 88mgIron: 5.8mg

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