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Caribbean Jerk Chili [Vegan, Gluten-Free]
Chili's not just for winter — this Caribbean jerk chili is a world of sweet, spicy, tropical flavors. A creamy, coconut milk chili base is packed with red beans, sweet bell pepper, and other veggies along with juicy mango and a squeeze of tart lime juice. A garnish of fresh... Read More
Ingredients You Need for Caribbean Jerk Chili [Vegan, Gluten-Free]
How to Prepare Caribbean Jerk Chili [Vegan, Gluten-Free]
- Heat the olive oil in a large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and sauté for 5-6 minutes, until the onion is translucent. Add the jerk seasoning or chili sauce and cook for 2-3 minutes.
- Stir in the coconut milk, tomato purée, beans, and fresh lime juice and season to taste with salt and freshly ground black pepper, if needed. Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
- Stir in half of the mango and half of the cilantro, then cover the saucepan and simmer for another 10 minutes. Serve the chili over rice, garnished with the remaining mango and cilantro.
Notes
Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)
Nutritional Information
Total Calories: 925 | Total Carbs: 129 g | Total Fat: 36 g | Total Protein: 25 g | Total Sodium: 1047 g | Total Sugar: 49 g (Per Serving) Calories: 231 | Carbs: 32 g | Fat: 9 g | Protein: 6 g | Sodium: 262 g | Sugar: 12 g
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