If only you could rack up frequent flyer miles whilst perusing our blog! We love to travel as likely many of you do as well. During this time when most of us have put any travel plans on hold we hope that our constant attempts to take you abroad from a culinary perspective is appreciated. We still have A LOT of places to visit in the kitchen. We’ve taken you many places and sometimes we take you back to places – and cuisines – that we love. This is no exception. Cue up the reggae as we are going back to Jamaica with this Three Bean Jamaican Chili 😀
Let’s take a moment to remember the last time we took a culinary flight to Jamaica with this incredible jerk chicken dish. This time we are taking a classic meal and giving it some island flare. What do you say we skip the extensive monologue and get right to it?
Preparation: Three Bean Jamaican Chili
As always, mise en place is the standard so prep those ingredients according to the recipe card below. Once completed, brown the meat in a skillet over medium heat, breaking apart with a wooden spoon or spatula. Set aside once browned.
Heat the oil in a Dutch Oven or high walled pan over medium heat. Saute the onions, peppers, and celery for several minutes until they begin to soften, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally.
Add the spices and mix thoroughly.
Stir in the stewed tomatoes, all three beans, and water. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
Remove from heat and stir in the balsamic vinegar. Top with cilantro and serve.
Wasn’t that easy? Play your favorite reggae or island mix to set the mood. You have successfully discovered a new and exciting way to do chili!
Equipment: 3 Bean Jamaican Chili
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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3 Bean Jamaican Chili
Ingredients
- 1 lb Ground Round Other ground beef would be acceptable
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow or Sweet Onion, chopped
- 2 cloves Garlic, minced
- 1 Yellow Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 1 rib Celery, diced
- 1 Habanero Pepper, diced
- 1 tbsp Ground Paprika
- 1 tbsp Chili Powder
- 1 tbsp Ground Cumin
- ¼ tsp Allspice
- 2 tsp White Sugar
- ½ tsp Sea Salt
- 2 cans Stewed Tomatoes Approx. 29 oz.
- 1 can Kidney Beans Approx. 14.5 oz.
- 1 can Black Beans Approx. 14.5 oz.
- 1 can Canellini Beans Approx. 14.5 oz.
- 12 oz Water
- ⅓ cup Fresh Cilantro, chopped
- 2 tbsp Balsamic Vinegar
Instructions
- In a skillet brown the ground round over medium heat, breaking apart with a wooden spoon or spatula. Set aside.
- Heat oil in a Dutch Oven over medium heat. Saute onions, peppers, and celery for several minutes until they begin to soften, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally.
- Add the spices and mix thoroughly.
- Stir in the stewed tomatoes, all three beans, and water. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
- Remove from heat and stir in the balsamic vinegar.
- Top with cilantro and serve.
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