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!
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.
Caribbean Chili Recipe
- 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
- 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.