Caribbean Chili

Caribbean Chili Recipe

By Veegs

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 1 hour

Ingredients

2 tablespoons coconut oil

1 onion, diced

1 green pepper, diced

3 Roma tomatoes, chopped

2 carrots, diced

5 ounces tomato paste

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon cinnamon

½ teaspoon allspice

½ teaspoon dried oregano

½ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon garlic, minced

¼ teaspoon ground black pepper

1 15-ounce can kidney beans, drained and rinsed

1 ear corn, kernels cut from the cob

Instructions

1Heat the oil in a large skillet over medium-high heat and add the onion and bell pepper. Sauté until the onion is translucent, about 10 to 15 minutes.

2Add the tomatoes, carrots, tomato paste, and ½ cup of water. Add the spices and herbs. Bring to a boil, cover, and turn down to simmer for 30 minutes.

3Add the kidney beans and corn. Cook on a low simmer for another 15 minutes.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.