Three-Bean Caribbean Chili

Three-Bean Caribbean Chili

Three-Bean Caribbean Chili


Makes 6 (1-cup) servings


1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 jalapeño pepper,* seeded and minced
2 large red or green bell peppers, diced
1 tablespoon plus 2 teaspoons sweet paprika
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons sugar
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cloves
3 cups water
1 can (6 ounces) tomato paste
1 can (15 ounces) cannellini beans, drained
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) black beans, drained
1 tablespoon balsamic vinegar
Mango Salsa
Hot cooked brown rice
Fresh cilantro for garnish

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat oil in large saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Add jalapeño and bell peppers; cook and stir 5 minutes or until tender.
  2. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute.
  3. Stir in water and tomato paste until blended. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
  4. Meanwhile, prepare Mango Salsa.
  5. Serve chili over brown rice. Top with Mango Salsa. Garnish with cilantro, if desired.

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