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.
Everything blends so well together and it ends up being a spicy hot chili with just a hint of sweetness. A reward for yourself and a treat for anyone who shares it with you.
Caribbean Chili Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
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
- 1/2 teaspoon cinnamon
- 1/2 cup water
- 5 ounces 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 ounces kidney beans
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 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.
Recipe Notes
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article How to Prepare 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.
[email protected] says
I love the flavors of caribbean food! This chili looks wonderful!