Jamaican Chili
When my husband, Justin, and I went on our honeymoon in June 1998, we stayed at an all-inclusive resort in Jamaica. We spent hours every day at the beach, swimming, snorkeling, and sailing. When it was time for dinner, we'd be famished. The food was incredible, and I loved sampling all the Jamaican-style dishes. This recipe reminds me of that unforgettable experience.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow bell pepper, seeded and chopped (about 1-1 1/2 cups) seeded & chopped (1-1 1/2 cups)
- 1 cup chopped onions
- 2 cloves garlic minced
- 1 cup Vegetable Broth or water see Recipe Notes
- 3 medium tomatoes, chopped or 1 (14.5-ounce) can diced tomatoes
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon salt
Instructions
- Heat olive oil over medium heat, and cook until onions are soft and translucent. Add yellow pepper and garlic. Cook until pepper is tender.
- Add water tomatoes, beans, cumin, paprika, and salt. Bring to a boil. Cover, and simmer 30 minutes. Stir in parsley just before serving.
- Yield: 4 servings (serving size: 1 1/4 cups)
Notes
- For a spicier chili, add a diced jalapeno pepper or hot chile powder.
- Use chickpeas instead of cannellini beans.
- Add more vegetables, such as carrots, celery, sweet potato, or zucchini.
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.