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 cilantro is the perfect finishing touch.
Caribbean Jerk Chili [Vegan, Gluten-Free]
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 2 celery stalks, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 teaspoons Jamaican jerk seasoning or chili sauce
- 1 cup coconut milk
- 3 tablespoons tomato purée (passata)
- 1 cup canned red or kidney beans, drained
- 2 tablespoons fresh lime juice
- 1 mango, diced
- 1/2 cup chopped cilantro (coriander)
- Cooked basmati rice, to serve
- 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.
Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)