Caribbean Red Bean Chili with Pork
Dive into a bowl of bold and comforting flavors with this Caribbean Red Bean Chili with Pork, a vibrant twist on classic chili that's sure to impress. Tender, seared pork shoulder is simmered to perfection alongside hearty red kidney beans, sweet red bell peppers, and aromatic spices like cumin, paprika, and a hint of allspice, evoking the warm, tropical essence of the Caribbean. A touch of dried thyme and a subtle kick from a whole Scotch bonnet pepper elevate the dish, while a splash of fresh lime juice adds a zesty finish. Perfectly suited for cozy dinners, this one-pot wonder pairs beautifully with rice, cornbread, or simply on its own, making it a soul-soothing, crowd-pleasing meal for any occasion. Make this recipe your go-to for a unique, flavor-packed dinner that’s both comforting and exotically spiced!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Pork shoulder (cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion (diced)
- 1 medium Red bell pepper (diced)
- 3 cloves Garlic cloves (minced)
- 2 cups Canned red kidney beans (drained and rinsed)
- 2 tablespoons Tomato paste
- 1 14-ounce can Crushed tomatoes
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground allspice
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 Scotch bonnet pepper (whole, optional for spice)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork cubes with salt and black pepper.
Sear the pork in the hot oil for 2-3 minutes per side, until browned on all sides. Remove the pork from the pot and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, cooking for 1-2 minutes to deepen the flavor.
Add the red kidney beans, crushed tomatoes, chicken broth, ground cumin, paprika, allspice, thyme, and bay leaf. Stir to combine.
Return the browned pork to the pot and nestle it into the mixture.
If using, place the whole Scotch bonnet pepper on top for additional heat (do not pierce the skin unless more spice is desired).
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 60-75 minutes, stirring occasionally.
Remove the Scotch bonnet pepper and bay leaf before serving.
Stir in the lime juice for a bright finish.
Serve hot, garnished with fresh cilantro. Enjoy with rice, cornbread, or on its own!
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 34.9 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5935 mg | 126% | |
*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.
