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
- 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
- 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 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.