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.
- 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
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)
- 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.