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    You are here: Home / Main Dish / Caribbean Chili

    Caribbean Chili

    Published: November 12, 2017. Last Updated: June 13, 2020 by: Ginny McMeans

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    Caribbean Chili is features as an overhead photo with the lovely colors of kidney beans, carrots, corn and green bell pepper. It's all being served in an orange handled bowl.

    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 is features as an overhead photo with the lovely colors of kidney beans, carrots, corn and green bell pepper. It's all being served in an orange handled bowl.


    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.

    Caribbean Chili is spicy and has a bucketful of veggies.  Comfort food that adds warmth in the winter.
     

    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!

    Green Chili Cornbread fills the bill for Tex Mex cuisine. Cornbread is perfect to help cut the heat and compliment any bean dish, chili or tamale.
    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.

     

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

    This post contains affiliate links. Read my disclosure policy .

    Veggie chili is filling a terra cotta handled chili bowl with carrots, beans and more showing clearly.

    Caribbean Chili Recipe

    Ginny McMeans
    Caribbean Chili is spicy with a bucketful of veggies. 
    5 from 6 votes
    Print Save Saved
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Main Dish
    Cuisine Chili
    Servings 4 Servings
    Calories 301 kcal

    Ingredients
      

    • 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.

    Nutrition

    Serving: 1ServingCalories: 301kcalCarbohydrates: 47gProtein: 13gFat: 9gSaturated Fat: 1gSodium: 957mgPotassium: 1223mgFiber: 13gSugar: 10gVitamin A: 7480IUVitamin C: 44.4mgCalcium: 88mgIron: 5.8mg
    Tried this recipe?Let us know how it was!

    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.

     

     

     

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    More Main Dish

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      Recipe Rating




    1. Danielle

      November 13, 2017 at 12:25 am

      5 stars
      How comforting does this look! That is a hearty bowl of chilli right there and I am loving all the beans.

    2. Marre Ruebusch

      January 21, 2020 at 3:16 pm

      5 stars
      Am I missing something here? Is 1/2 cup water correct? I thought it needed a lot more water than that. I realize the veggies give up some water but not enough to make a soup.

    3. Ginny McMeans

      January 21, 2020 at 9:42 pm

      Well, maybe you missed that this is chili and not soup Marre. It actually would be a great soup with more liquid. The photos match the recipe.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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