Jerk Chili

Name: Jerk Chili
Yield: 8 servings
Ingredients: 1 tbsp (15 mL) oil; 1 green bell pepper, seeded and diced; ½ red bell pepper, seeded and diced; ½ small red onion, diced; 2 tbsp (30 mL) Jamaican Jerk Rub; 1 large sweet potato, peeled and diced; 2 tbsp (30 mL) soy sauce; 1 can (14.5 oz./398 mL) fire-roasted tomatoes; 1 can (14.5 oz./398 mL) tomato sauce; 2 cups (500 mL) vegetable broth; 2 cans (15.5 oz./398 mL each) chili beans; 1 can (15.5 oz./398 mL) black beans, drained; 1 mango, pitted; ½ red bell pepper; 1 jalapeño, seeded; ½ small red onion; 2 tbsp (30 mL) cilantro; 2 tbsp (30 mL) lime juice; 1 tsp (5 mL) Jamaican Jerk Rub; ¼ tsp (1 mL) salt; 1 cup (250 mL) yogurt or sour cream; 2 tbsp (30 mL) lime juice; 1 tsp (5 mL) Jamaican Jerk Rub; Optional Toppings: Plantain or tortilla chips, grated pepper jack cheese

Prep 15 min

Cook 35 min

Ready in 50 min

This delicious vegetarian chili combines veggies and a perfect balance of spices topped with salsa and a cooling sauce for flavor perfection.

Ingredients

1 tbsp (15 mL) oil
1 green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
½ small red onion, diced
2 tbsp (30 mL) Jamaican Jerk Rub
1 large sweet potato, peeled and diced
2 tbsp (30 mL) soy sauce
1 can (14.5 oz./398 mL) fire-roasted tomatoes
1 can (14.5 oz./398 mL) tomato sauce
2 cups (500 mL) vegetable broth
2 cans (15.5 oz./398 mL each) chili beans
1 can (15.5 oz./398 mL) black beans, drained

1 mango, pitted
½ red bell pepper
1 jalapeño, seeded
½ small red onion
2 tbsp (30 mL) cilantro
2 tbsp (30 mL) lime juice
1 tsp (5 mL) Jamaican Jerk Rub
¼ tsp (1 mL) salt

1 cup (250 mL) yogurt or sour cream
2 tbsp (30 mL) lime juice
1 tsp (5 mL) Jamaican Jerk Rub
Optional Toppings: Plantain or tortilla chips, grated pepper jack cheese

Directions

Heat the oil in a large sauce pan over medium heat for 2–3 minutes.
Add the bell peppers, onion, and rub. Cook, stirring occasionally, for 5–7 minutes, or until the onion becomes translucent.
Add the remaining chili ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 25–30 minutes, or until the veggies are tender. (If the chili gets too thick, add a splash of water or broth as needed.)
Combine the salsa ingredients in a food processor and process until very finely chopped and combined. Combine the sauce ingredients in a separate bowl.
Serve with a dollop of the sauce and a sprinkle of the salsa. Garnish with plantain or tortilla chips and shredded cheese, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 200 mg, Sodium 1,200 mg, Carbohydrate 48 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugar), Protein 30 g