This Caribbean Black Bean Chili recipe is built on pantry staples and is ready in about thirty minutes. There is a good chance you have all the ingredients already. It is perfect for a cold winter day to fill your belly without requiring a lot of time cooking or prepping.
My husband isn’t a huge bean fan but he does like black bean soup so I decided to brave a black bean chili with the same flavors. I just had some for lunch and it was amazing so I’m going to hope he agrees. Or maybe I’ll hope he doesn’t so I can claim all the leftovers….
This is my first E recipe ever. When I started THM I was a veteran to low carb meals having been on a variety of low carb diets over the years. But Es were more of a challenge. When I did paleo/Whole30 I ate a good amount of carbs but I was used to drenching my sweet potatoes in coconut oil so eating carbs without fat was new.
This is vegetarian, dairy free, gluten free, grain free, and a THM E.
1 T. coconut oil
2 medium onions, chopped
1 large sweet pepper (red, orange, or yellow) chopped
3-5 cloves of garlic, chopped
2 large cans of black beans, drained and rinsed
1 large can tomatoes with juice, chopped
1 t. cumin
1 t. ginger
1 t. chili powder
1 t. salt
1/2 t. thyme
1/2 t. black pepper
1/2 t. cinnamon
1 T. coconut milk
lime wedges, for serving
chopped cilantro, for serving
Heat coconut oil in a large pot over medium heat. Add the chopped onion, pepper, and garlic. Cook until lightly browned and softened. Add the beans, tomatoes and their juice, and all the seasonings. Simmer for at least twenty min so the flavors can meld. Right before serving stir in the coconut milk. Serve with chopped cilantro and lime wedges.
- 1 T. coconut oil
- 2 medium onions chopped
- 1 large sweet pepper red, orange, or yellow chopped
- 3-5 cloves of garlic chopped
- 2 large cans of black beans drained and rinsed
- 1 large can tomatoes with juice chopped
- 1 t. cumin
- 1 t. ginger
- 1 t. chili powder
- 1 t. salt
- 1/2 t. thyme
- 1/2 t. black pepper
- 1/2 t. cinnamon
- 1 T. coconut milk
- lime wedges for serving
- chopped cilantro for serving
- Heat coconut oil in a large pot over medium heat. Add the chopped onion, pepper, and garlic. Cook until lightly browned and softened.
- Add the beans, tomatoes and their juice, and all the seasonings. Simmer for at least twenty min so the flavors can meld.
- Right before serving stir in the coconut milk. Serve with chopped cilantro and lime wedges.
|Amount Per Serving, 4 servings per recipe|