Jamaican Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 932.1 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 15.0 g
  • Protein: 15.0 g

View full nutritional breakdown of Jamaican Chili calories by ingredient
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A great veggie chili A great veggie chili
Number of Servings: 8


    Vegetable cooking spray (Pam).
    1 tsp olive oil
    1 1/2 cups chopped onion
    2 cloves garlic
    2 1/2 cups chopped sweet pepper (green, yellow, whatever)
    1 tbsp ground cumin
    1 tbsp hot Hungarian paprika (if you don't have this use more chili powder).
    1 tbsp chili powder
    2 tsp sugar
    1/2 tsp salt
    1/4 tsp ground cloves
    2 (14 oz) cans no salt added stewed tomato, don’t drain
    1 (15 oz) can kidney beans, drained (I don't drain them)
    1 (15 oz) can cannelloni beans, drained (any white bean will do).
    1 (15 oz) can black beans, drained
    1 cup water
    2 tbsp no salt added tomato paste
    1 tbsp balsamic vinegar (optional)
    1/4 cup plus 2 tbsp minced fresh cilantro (optional).


Coat a dutch oven or heavy 4 qt pan with cooking spray; add oil. Place over medium heat until hot. Add onion and garlic; saute 3 minutes. Add green pepper; saute until tender. Add cumin and next 5 ingredients; saute 1 minute.
Stir in tomatoes and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer at least 20 minutes. I usually cook longer than that. Remove from heat; stir in vinegar, Sprinkle with cilantro. (This, of course, is optional).

I estimated the # of servings, it may be more than this. This is a very healthy and really delicious chili, and I can split it add a little ground beef for the carnivores once I make it so everyone is happy. I like this better than just about any other chili I have made.

Number of Servings: 8

Recipe submitted by SparkPeople user FRANNIEDID.

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Member Ratings For This Recipe

  • I can't wait to make this chilli. This recipe sounds delicious. We're having diversity day at work and this is what I'm going to bring. - 6/4/09

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