Caribbean Chili is spicy with a bucketful of veggies.
Course Main Dish
Cuisine Chili
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4Servings
Calories 301kcal
Author Ginny McMeans
Ingredients
2tablespoonsextra virgin olive oil
1onion- diced
1green pepper- diced
2carrots- diced
3roma tomatoes- chopped
5ouncestomato paste
1 ½cupwater
2tablespoonschili powder
1teaspoonsea salt
1teaspooncumin
½teaspooncinnamon
½teaspoonallspice
½teaspoondried oregano
½teaspooncayenne pepper
¼teaspoongarlic powder
¼teaspoongarlic- minced
¼teaspoonpepper
15ounceskidney beans- can, drained
1earcorn- 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.
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.