Jamaican Me Crazy Chili

A Caribbean twist to a great winter-time dish! Sure to get the sinuses flowing!! This can be prepared without meat - just omit the steps with ground beef. Serve this dish by itself or over a bowl of basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 225 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons white sugar
• ¼ teaspoon ground cloves
• 1 ½ cups chopped onion
• 2 tablespoons balsamic vinegar
• 2 (14.5 ounce) cans stewed tomatoes
• 2 cloves garlic, crushed
• 1 tablespoon ground cumin
• 1 (6 ounce) can tomato paste
• 1 teaspoon olive oil
• 1 (15 ounce) can kidney beans, drained
• ⅓ cup chopped fresh cilantro
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can black beans, drained
• 1 ½ pounds ground round
• 2 ½ cups chopped yellow bell pepper
• 1 tablespoon hot paprika
• 1 tablespoon chile powder

Recipe Instructions

Step 1

Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Step 2

Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.

Step 3

Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.