Caribbean Chili
Dive into the vibrant flavors of the tropics with this bold and hearty Caribbean Chili. Infused with the comforting warmth of traditional chili spices and the exotic allure of coconut milk and allspice, this recipe delivers a true fusion of savory and subtly sweet notes. Fresh diced bell peppers, black beans, and kidney beans lend a hearty, wholesome texture, while a splash of lime juice and a kick of scotch bonnet or habanero pepper add a zesty Caribbean twist. Perfect for a cozy weeknight dinner or a crowd-pleasing meal, this Caribbean-inspired chili is ready in just an hour and serves up to six. Garnish with fresh cilantro and lime wedges for a pop of brightness that completes this flavorful bowl of tropical comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef or ground turkey
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 0.25 cup chopped fresh cilantro
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Add the ground beef or ground turkey to the pot. Cook until browned and crumbled, about 8 minutes. Drain any excess fat if necessary.
Stir in the chopped scotch bonnet or habanero pepper, ground allspice, ground cumin, paprika, dried thyme, and brown sugar. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, coconut milk, tomato paste, black beans, and kidney beans to the pot. Stir until well combined.
Season the chili with salt and black pepper. Reduce the heat to low and let the chili simmer for 25-30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Stir in the fresh cilantro and lime juice just before serving.
Serve hot, optionally garnished with additional cilantro, lime wedges, or a dollop of sour cream.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 59.3 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6020 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
