CARIBBEAN CHILI

SERVES 4 PORTIONS

2 tbsp coconut oil

1 onion, diced

1 green pepper, diced

3 Roma tomatoes, chopped

2 carrots, diced

142g (5oz) 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 425g (15oz) can kidney beans, drained and rinsed

1 ear corn, kernels cut from the cob

NUTRITIONAL VALUES

Calories: 543kcal
Fat: 9.6g (6.4g S.Fat)
Carbs: 92.9g
Protein: 29g
Sugar: 14g
Sodium: 701mg

METHOD

In a large skillet over medium-high heat, heat the oil and add the onion and bell pepper. Cook for 10 to 15 minutes, or until the onion is translucent.

Combine the tomatoes, carrots, tomato paste, and 12 cup water in a mixing bowl. Mix in the spices and herbs. Bring to a boil, cover, and reduce to a low heat for 30 minutes.

Combine the kidney beans and corn in a mixing bowl. Cook for another 15 minutes on a low heat.