Last week’s weather had us yearning for wintertime comfort food. If the snow insisted on sticking around for a little bit, then we deserved a good bowl of chili. We wanted a batch of our delicious Smoked Habanero Chili we posted earlier this year, but didn’t have everything on hand. Searching around the internet piqued our interest in a Jamaican jerk chili. Remembering how wonderful our jerk chickpeas were, this was sure to be a winner. Despite being quite the departure from “regular” chili since this recipe uses coconut milk and jerk seasoning, it has all of the qualities you are looking for with a little twist to make this a new cold weather favorite.
Servings: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
Jerk Seasoning
1/8 tsp crushed red pepper
¼ tsp paprika
½ tsp thyme
½ tsp parsley
½ tsp sugar
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp ground ginger
½ tsp cinnamon
¾ tsp nutmeg
1 tsp allspice
Chili
2 tbsp olive oil
3 cloves garlic, chopped
2 celery stalks, diced
1 onion, diced
1 red bell pepper, diced
Jamaican jerk seasoning
1 can coconut milk
3 tbsp tomato purée
1 cup canned red or kidney beans, not drained
2 tbsp lime juice
2 tbsp Burns and McCoy Mango Habanero sauce
1 mango, diced and divided
1/2 cup cilantro, chopped divided
Cooked basmati rice, to serve optional
Directions
1. Heat the olive oil in a large saucepan over medium heat. Add onion, season with salt and pepper, and cook for 3 minutes. Then add celery and bell pepper, season with salt and pepper, and cook for another 3 minutes.
2. Add the garlic. Cook for 1 minute.
3. Sprinkle the jerk seasoning and stir to coat. Cook for two minutes.
4. Stir in coconut milk, tomato puree, beans, lime juice, hot sauce. Cover, reduce heat, and simmer for 20 minutes. Stir occasionally.
5. Add half of the mango and half of the cilantro. Cover and simmer for 10 minutes.
6. Dish up and garnish with chopped mango and cilantro. Option to serve over rice.
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