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Caribbean Chili

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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.

Caribbean chili recipe ready 9

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 ready 5
Caribbean chili recipe ready 7

Caribbean Chili Recipe

Ginny McMeans
Caribbean Chili is spicy with a bucketful of veggies. 
5 from 9 votes
Print Pin Recipe Save
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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 1/2 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon garlic – minced
  • 1/4 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.
    In a large skillet heat the oil and then add the onion and bell pepper
  • Saute until the onion is translucent.
    Saute until the onion is translucent
  • Add the tomatoes, carrots, tomato paste and water.
    Add the tomatoes, carrots, tomato paste and water
  • Add in all the spices and herbs.
    Add in all the spices and herbs
  • Bring to a boil, cover and turn down to simmer for 30 minutes.
    Bring to a boil cover and turn down to simmer
  • Add the kidney beans and corn.
    Add the kidney beans and corn
  • Cook on a low simmer for another 15 minutes.
    Cook on a low simmer for another 15 minutes

Video

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
Tried this recipe?Let us know how it was!

Reader Interactions

Comments

    5 from 9 votes (5 ratings without comment)

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    Recipe Rating




  3. This sounds like such a perfect recipe for this crazy cold weather we’re having in New England!! Thanks for sharing, can’t wait to make this!

  7. 5 stars
    How comforting does this look! That is a hearty bowl of chilli right there and I am loving all the beans.

  8. 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.