Caribbean Chili is spicy and has a bucketful of veggies.  Comfort food that adds warmth in the winter.
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5 from 3 votes

Caribbean Chili Recipe

Caribbean Chili is spicy with a bucketful of veggies. 
Course Main Dish
Cuisine Chili
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings
Calories 301kcal
Author Ginny McMeans

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
  • 1/2 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.
  • 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.

Nutrition

Serving: 1Serving | Calories: 301kcal | Carbohydrates: 47g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 957mg | Potassium: 1223mg | Fiber: 13g | Sugar: 10g | Vitamin A: 7480IU | Vitamin C: 44.4mg | Calcium: 88mg | Iron: 5.8mg