Best 6 Caribbean Chili Recipes

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Embark on a culinary journey to the Caribbean, where flavors dance in perfect harmony. Prepare to tantalize your taste buds with a delightful selection of Caribbean chili recipes. From the aromatic blend of spices to the vibrant mix of vegetables and succulent meats, these dishes are a true celebration of Caribbean cuisine. Discover the zesty Jamaican Chili, a symphony of flavors featuring Scotch bonnet peppers and allspice. Experience the warmth of Trinidad Chili, where fiery habanero peppers take center stage alongside tender chunks of beef. Craving a vegetarian option? Look no further than the vibrant Caribbean Black Bean Chili, a hearty and flavorful dish packed with wholesome ingredients. And for a unique twist, try the Caribbean Sweet Potato Chili, where the sweetness of roasted sweet potatoes balances the heat of chili peppers. Each recipe offers a distinct taste profile, promising an unforgettable culinary adventure.

Let's cook with our recipes!

SLOW COOKER BLACK BEAN & MANGO CARIBBEAN CHILI



Slow Cooker Black Bean & Mango Caribbean Chili image

A savory and sweet taste of the tropics, this vegan chili will shake up your Crock Pot chili rotation. In a good way.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 22

1 medium yellow onion (diced, about 2 cups)
3 medium cloves garlic (minced)
1 jalapeno pepper (diced*)
2 14.5-ounce can fire-roasted diced tomatoes (plain diced tomatoes also work)
4 cups cooked black beans
1/2 cup orange juice (I use fresh-squeezed from about 2 medium naval oranges)
1/2 cup golden raisins
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon kosher salt
2 cups diced ripe mango (from about 2 large mangoes)
Additional salt and pepper (to taste)
Sour cream or cashew sour cream
Lime wedges (for squeezing over the top of individual servings)
Diced avocado
Sliced scallions
Chopped mango
Halved cherry tomatoes
Cilantro

Steps:

  • Add all ingredients except the mangoes and additional salt and pepper to a 3-quart or larger Crock Pot. Stir gently to combine. Cook on low for 8-10 hours (or on high for 4-6 hours). Stir in the mango, cover, and cook for another 10 minutes or so - just enough to warm the mangoes. Taste and add additional salt and pepper if desired.
  • Scoop into large bowls and top individual servings with an assortment of toppings, if you like.

CARIBBEAN DREAM CHILI



Caribbean Dream Chili image

The most unusual chili you will make! The flavors are sweet and spicy, just like the Islands. Enjoy with tortilla chips and a cold Caribbean beer.

Provided by Saveur

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 8

Number Of Ingredients 17

2 tablespoons vegetable oil
1 small onion, chopped
2 tablespoons bottled minced garlic
1 pound ground pork
1 pound ground sirloin
1 (28 ounce) can whole peeled tomatoes
2 cups low-sodium beef broth
1 (15 ounce) can black beans, rinsed and drained
½ cup golden raisins
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup halved green olives
¼ cup slivered almonds

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes. Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot.
  • Crush tomatoes by hand and add them to the pot with their juices. Pour in beef broth. Stir in black beans, raisins, chili powder, cumin, cinnamon, salt, allspice, and cloves. Bring to a boil; reduce heat and simmer, covered, until raisins are soft, about 30 minutes.
  • Stir green olives and almonds into the pot. Simmer until flavors combine, about 30 minutes.

Nutrition Facts : Calories 391.8 calories, Carbohydrate 24.1 g, Cholesterol 71.2 mg, Fat 21.7 g, Fiber 6.9 g, Protein 26.3 g, SaturatedFat 6.6 g, Sodium 864.8 mg, Sugar 8.6 g

CARIBBEAN CHILI



Caribbean Chili image

Sweet and spicy! I had this chili at a pampered chef party, lost the recipe and tried to recreate it. I have added my own lime juice and cilantro to this with diced tomatoes in case you cannot find the cilantro and lime flavored tomatoes. I have also used peach-mango salsa and pineapple salsa as well. The idea is to add 1 can of tomatoes per lb of meat/can of beans. We eat this with cornbread and topped with sour cream and cheddar cheese. Also makes a great chili dog.

Provided by NlKl8508

Categories     Poultry

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb ground turkey (Beef)
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can black beans
1 (8 ounce) jar peach salsa (approximate measurement use the small jar size)
1 (15 ounce) can diced tomatoes with lime and cilantro
1 (15 ounce) can rotel, mild chili pepper flavored tomatoes
1 (15 ounce) can Ro-Tel tomatoes and onions
1/2 sweet onion (about a 1/2 cup chopped)
1 bell pepper (I usually use red)
1 -3 tablespoon chili powder (to taste)
1 -3 tablespoon ground cumin
1 -3 tablespoon southwest seasoning (Emeril's Southwest Essence)
salt and pepper

Steps:

  • Season meat with salt and pepper.
  • In a large Dutch Oven brown ground meat (If using lean meat put in a Tbsp of vegetable oil to prevent sticking). While meat is browning drain and rinse beans.
  • Add chopped bell pepper and onion. Cook until onion is translucent.
  • Add beans and cook for a about 5 minutes.
  • Add tomatoes and salsa.
  • Bring to a simmer and add spices, start out small until you reach the amount of kick you like. Depending on the heat in the salsa and the tomatoes you use, the amount of spice varies.
  • Cook at a low simmer for about 30 minutes.

CARIBBEAN TURKEY & SWEET POTATO CHILI



Caribbean Turkey & Sweet Potato Chili image

I adapted this from one of Sandra Lee's recipes. Her cookbook says this makes four servings, but my husband and I definitely got six servings!

Provided by Meghan at Food.com

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 1/4 lbs lean ground turkey
1 garlic clove, minced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced sweet potatoes, drained
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion
1 (14 1/2 ounce) can fat-free low-sodium chicken broth
1/2 cup peach juice
1 (1 1/4 ounce) package chili seasoning mix
1/2 teaspoon cinnamon
1 jalapeno

Steps:

  • Heat the olive oil over medium-high heat. Add the ground turkey and garlic; cook and stir about 5 minutes until turkey is cooked through.
  • Add the rest of the ingredients and stir to combine. Bring the mixture to a boil; reduce heat.
  • Simmer for 10 minutes or until chili has thickened.

CARIBBEAN CHILI-STUFFED MUFFINS



Caribbean Chili-Stuffed Muffins image

Provided by Eddie Jackson

Categories     main-dish

Time 1h25m

Yield 10 to 12 muffins

Number Of Ingredients 26

Coconut oil, for browning the meat
8 ounces ground pork
8 ounces ground beef
2 cloves garlic, chopped
1 habanero pepper, seeded and chopped
1/2 onion, chopped
2 teaspoons chile powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon allspice
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
Splash Worcestershire sauce
1 cup beef stock
1 bunch fresh cilantro, chopped
2 mangoes, chopped
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
Pinch of kosher salt
2 sticks (8 ounces) unsalted butter, melted
3/4 cup whole milk
2 large eggs
1 jalapeno pepper, seeded and chopped

Steps:

  • For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
  • For the muffins: Preheat the oven to 400 degrees F.
  • Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
  • Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.

CARIBBEAN RED BEAN CHILI WITH PORK



Caribbean Red Bean Chili With Pork image

This is traditionally a vegetarian dish, but I needed to use up some leftover pork shoulder. You can use any cut of pork you wish, of course. I like to start this dish off with my favorite sofrito (Recipe #444676), but if you don't want to use that just start with a finely chopped onion. We like to puree the tomatoes in the food processor, but this is not necessary or traditional. I drain the liquid and puree the solids, then recombine. I like the sweet onion flavor for this recipe.

Provided by threeovens

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil)
1/2 cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez))
1 (14 ounce) can diced tomatoes (leave whole or puree in food processor)
2 garlic cloves, crushed
1 1/4 cups dry white wine or 1 1/4 cups beer
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup red lentil
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 teaspoons ground cumin
3 tablespoons soy sauce
1/2 hot chili peppers or 1 jalapeno pepper, seeded and minced
1 teaspoon Chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg
1 tablespoon oyster sauce (optional)
15 1/2 ounces canned red kidney beans, rinsed and drained
2 teaspoons sugar (or 1 packet Splenda)
salt
1/2 lb cooked pork, cubed
cooked rice, for serving (with corn)

Steps:

  • Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
  • Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
  • Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
  • Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
  • Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
  • Season with salt, if desired, stir in pork to heat through.
  • Serve over rice and corn.

Tips:

  • Use ripe and flavorful vegetables: Fresh, ripe vegetables will add the most flavor to your chili. Look for vegetables that are brightly colored and free of blemishes.
  • Don't overcrowd the pot: If you overcrowd the pot, the vegetables won't cook evenly and the chili will be watery. Add the vegetables in batches, if necessary.
  • Season the chili to taste: Taste the chili throughout the cooking process and adjust the seasoning as needed. You may want to add more chili powder, cumin, or salt and pepper.
  • Let the chili simmer: Simmering allows the flavors to meld and develop. Simmer the chili for at least 30 minutes, or longer if you have time.
  • Serve the chili with your favorite toppings: Some popular toppings for chili include cheese, sour cream, avocado, and cilantro. You can also serve the chili with cornbread or crackers.

Conclusion:

Caribbean chili is a flavorful and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and meat, and it's also a relatively inexpensive meal to make. Whether you're serving it at a party or enjoying it as a family dinner, Caribbean chili is sure to be a hit.

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