I am quite fond of the flavors involved in Jamaican jerk seasoning. A little sweet, a little spicy is my jam, so I use jerk seasoning in many of my dishes. Jerk seasoning usually relies on two key ingredients: allspice (called, “pimento” in Jamaica) and Scotch bonnet peppers. I rarely (like never) come across Scotch bonnet peppers, so I never use them, but substituting with some other type of dried pepper or a 1 habanero usually works just fine. In this recipe I use a roasted poblano peppers with seeds removed.
With that said, I just ordered Scotch bonnet seeds from a seller on Etsy, and I am going to try to grow them myself. I’ll keep you posted on how they turn out. Other ingredients in jerk seasoning can include: cloves, nutmeg, thyme, garlic, brown sugar, ginger, salt, and cinnamon.
In this recipe, I am adding my take on jerk seasoning to a hearty vegan chili. It’s one of my regular go-to recipes when I am having people over on the fly. Throw in some hassle-back potatoes and a vegan caesar salad and you have an awesome meal. My friends never complain and always ask for the recipe or ask me to make it again and again.
So here you go. Get cooking. Call some friends. Let’s do this…
This recipe is:
- a little sweet
- a little savory
jerk spice chili
Yield 8-10 servings
- 2 tablespoons grapeseed oil
- 1 white onion chopped
- 3 cloves garlic, minced
- 1 bell pepper, any color
- 1 poblano chili, roasted
- 2 stalks celery, chopped
- 3 cups kidney beans, cooked or from the can
- 1 15 oz can black beans
- 1 15 oz can garbanzo beans
- 1 cup organic corn
- 1 28 oz can crushed tomatoes (fire roasted preferred)
- 4 cups vegetable broth
- 2 cups water
- juice of one lime
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon thyme
- a pinch a ground cloves
- 1 teaspoon salt
- pepper to taste
- PREP. Gather all ingredients, measure, clean, and chop. Mise en place ("Everything in place").
- HEAT. Pour oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
- COMBINE. Add the garlic and sauté for 1 minute. Add the spices: chili powder, cumin, cinnamon, nutmeg, all-spice, cloves, thyme, salt and pepper and stir until well mixed.
- BOIL. Mix in the tomatoes, beans, broth, and water. Add remaining ingredients celery, peppers, and corn. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally. Let simmer on low for 30-40 minutes.
- TASTE. Stir in juice of one lime and adjust seasonings to your liking.
- GARNISH. Top with cilantro, avocado, and jalapeños, if desired.
- ROASTING DIRECTIONS for the poblano pepper.
- Set your oven to broil
- Line a baking sheet with aluminum foil.
- Spray the poblano pepper with cooking spray, ensuring that all surfaces are covered with the spray.
- Place the pepper on a aluminum foil lined baking sheet.
- Broil for about 5-10 minutes per side or until the skins are dark and bubbly. The entire skin doesn’t need to be dark but to ensure that the skins are easily removed, the majority of the skins should be dark and bubbly. I also recommend leaving your oven slightly cracked open so the peppers to not burn too much. You want them to be crispy but not burnt.
- Remove the pepper from the oven and place in a small bowl. Cover with a plate and set aside for 15-20 minutes.
- Remove the skins from the peppers. I use a serrated edge knife to scrape the skin off. Remove as much of the skin as you can. Remove the cap and remove any of the seeds. You can then chop the poblano into small pieces to add to the chili.
- *** This makes a large pot of chili, so make sure you are using a deep dutch oven or pot and have lots of friends ready to enjoy it!
Courses Dinner, Lunch