Caribbean Chili

Serves: 4

Ingredients

2 tbsp coconut oil

1 onion, diced

1 green pepper, diced

3 Roma tomatoes, chopped

2 carrots, diced

5 ounces tomato paste

2 tbsp chili powder

1 tsp salt

1 tsp ground cumin

¹⁄₂ tsp cinnamon

¹⁄₂ tsp allspice

¹⁄₂ tsp dried oregano

¹⁄₂ tsp cayenne pepper

¹⁄₄ tsp garlic powder

¹⁄₄ tsp garlic, minced

¹⁄₄ tsp ground black pepper

1 15-ounce can of kidney beans, drained and rinsed

1 ear of corn, kernels cut from the cob

Nutrition Key

Kcal	Fats	Carbs	Protein	Sugar	Sodium
543	9.6g	92.6g	29g	14g	701mg

*nutrition per serving

Directions

1. Heat the oil in a large skillet over medium-high heat and add the onion and bell pepper. Sauté until the onion is translucent, about 10 to 15 minutes.

2. Add the tomatoes, carrots, tomato paste, and ½ cup of water. Add the spices and herbs. Bring to a boil, cover, and turn down to simmer for 30 minutes.

3. Add the kidney beans and corn. Cook on a low simmer for another 15 minutes.