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–+ servings

jerk spice chili

Patty Malcolm | Chickfoodtv
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course dinner, Lunch
Servings 8 servings

Ingredients
  

  • 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
  • SPICES
  • 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
  • GARNISH
  • avocado
  • cilantro
  • jalapeños

Instructions
 

  • 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.

ENJOY!

    Notes

    • 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!
    Tried this recipe?Let us know how it was!