Chili's Jamaican Paradise

Take your taste buds on a tropical escape with "Chili's Jamaican Paradise," a vibrant twist on classic chili infused with bold Caribbean flavors. This hearty dish features a rich base of ground beef or turkey, creamy coconut milk, and a medley of black and kidney beans, all brought to life with the unmistakable zest of jerk seasoning and a hint of smoky Scotch bonnet pepper for adventurous heat. Sweet caramelized plantains top this comforting bowl, adding a delightful balance to the savory spices and tangy lime garnish. Perfect for weeknight dinners or casual gatherings, this 1-hour recipe offers a unique fusion of warmth and island-inspired flair. Experience the irresistible combination of spice, sweetness, and creaminess with this unforgettable Jamaican chili masterpiece!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Ground beef or turkey
• 15 ounce Canned kidney beans
• 15 ounce Canned black beans
• 14 ounce Crushed tomatoes
• 1 cup Coconut milk
• 1 large Plantain
• 2 tablespoons Jerk seasoning
• 1 whole (optional) Scotch bonnet pepper
• 1 medium (diced) Yellow onion
• 1 medium (diced) Red bell pepper
• 3 minced Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 tablespoon Brown sugar
• 1 whole (for garnish) Lime
• 2 stalks (chopped, for garnish) Green onions
• 3 tablespoons (chopped, for garnish) Cilantro
• 2 tablespoons Cooking oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Heat the cooking oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onions and red bell peppers to the pot. Sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, jerk seasoning, ground cumin, and paprika. Cook for 1-2 minutes until fragrant.

Step 4

Add the ground beef or turkey to the pot. Break apart the meat with a wooden spoon and cook until browned, about 6-7 minutes. Season with salt and black pepper.

Step 5

Once the meat is fully cooked, add the crushed tomatoes, coconut milk, kidney beans, black beans, and brown sugar. Stir well to combine.

Step 6

If using, add the whole Scotch bonnet pepper to the pot for a spicier flavor. Be careful not to burst the pepper unless you desire extra heat.

Step 7

Bring the chili to a simmer. Lower the heat and let it cook for 25 minutes, stirring occasionally.

Step 8

While the chili is simmering, peel and slice the plantain into ½-inch thick rounds.

Step 9

Heat a separate skillet over medium heat and cook the plantain slices until golden and caramelized, about 2-3 minutes per side. Set aside for garnish.

Step 10

After 25 minutes, taste and adjust seasoning as needed. If the chili is too thick, add a splash of water or stock to reach your desired consistency.

Step 11

Serve the chili hot, garnished with caramelized plantains, chopped green onions, cilantro, and a squeeze of lime juice. Enjoy!

Nutrition Facts

Serving size	(2612.2g)

Amount per serving	% Daily Value*
Calories	3146.7

Total Fat 133.7g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 362.9mg	0%
Sodium 9789.8mg	0%
Total Carbohydrate 378.3g	0%
Dietary Fiber 88.1g	0%
Total Sugars 123.7g
Protein 158.6g	0%

Vitamin D 0IU	0%
Calcium 664.2mg	0%
Iron 44.4mg	0%
Potassium 7882.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 18.9%

Carbs: 45.2%