So, I wanted some chili but with it being Spring I wanted a chili that maybe had a little more of a brightened up twist to it. That’s why I came across the idea for a Jamaican themed chili. It’s basically a pretty standard meat and bean chili that’s got all the delicious warm and bright flavors that you tend to see in Jamaican dishes.

There is some heat to this chili, but not a whole WHOLE lot. If you want it to be a touch hotter, try using a hotter pepper in place of the jalapeño. Think habanero or scotch bonnet! I’m not quite that brave myself so I stuck with the jalapeño.

I thought this Jamaican chili was fantastic being served over some rice and with a side of roasted plantains, but honestly you could use it anyway that you would any other chili. Think chili dogs, tamale pie, etc.

The squeeze of a lime for garnish at the end adds another pop of bright fun flavor, so plan to have extra lime on the side!

Jamaican Chili

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 28 MinTotal time: 33 Min

A delicious Jamaican inspired homemade chili that comes together in no time. Perfect for a busy weeknight meal!

Ingredients

1 Lb. Extra Lean Ground Beef
1 Medium White Onion, Chopped
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
1 Jalapeno, Chopped
4 Garlic Cloves, Minced
1" Fresh Ginger Root, Minced
2 (14.5 Oz.) Cans Red Kidney Beans, Drained & Rinsed
28 Oz. Can 'No Salt Added' Diced Tomatoes
2 C. Reduced Sodium Beef Broth
1/4 C. Orange Juice
1 Lime, Zested & Juiced
2 Tbsp. Reduced Sodium Soy Sauce
2 Tbsp. Worcestershire
1 Tbsp. Brown Sugar
1 Tbsp. Fresh Thyme
1 Tbsp. Ground Allspice
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
Salt & Pepper to Taste

Instructions

Place the 1 Lb. ground beef and 1 chopped onion into a large soup or stock pot. Cook over a medium-high heat until the meat is cooked through and the onions are tender.
Add in the 1 chopped green bell, 1 chopped red bell, 1 jalapeño, 4 garlic cloves, and 1" fresh ginger. Continue to cook for another few minutes.
Stir in the 2 cans of kidney beans, 1 can diced tomatoes, 2 C. beef broth, 1/4 C. orange juice, 1 lime zested and juiced, 2 Tbsp. soy sauce, 3 tbsp. Worcestershire 1 Tbsp. brown sugar, 1 Tbsp. fresh thyme, 1 Tbsp. allspice, 1 Tsp. cinnamon, and 1/2 tsp. nutmeg.
Bring it all to a boil then reduce the heat to simmer for at least 10 minutes.
(You may cook for longer than that, but cover with a lid and stir on occasion if you do.)
Once done, season with salt and pepper to taste and divide evenly among bowls to enjoy!
Serve over rice and/or with roasted plantains.

Calories

381.97

Fat (grams)

6.31

Sat. Fat (grams)

2.46

Carbs (grams)

46.78

Fiber (grams)

11.73

Net carbs

35.05

Sugar (grams)

15.47

Protein (grams)

36.86

Sodium (milligrams)

841.82

Cholesterol (grams)

67.28

Nutritional Claims: High Fiber • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Kosher