So, I wanted some chili but with it being Spring I wanted a chili that maybe had a little more of a brightened up twist to it. That’s why I came across the idea for a Jamaican themed chili. It’s basically a pretty standard meat and bean chili that’s got all the delicious warm and bright flavors that you tend to see in Jamaican dishes.

There is some heat to this chili, but not a whole WHOLE lot. If you want it to be a touch hotter, try using a hotter pepper in place of the jalapeño. Think habanero or scotch bonnet! I’m not quite that brave myself so I stuck with the jalapeño.

I thought this Jamaican chili was fantastic being served over some rice and with a side of roasted plantains, but honestly you could use it anyway that you would any other chili. Think chili dogs, tamale pie, etc.

The squeeze of a lime for garnish at the end adds another pop of bright fun flavor, so plan to have extra lime on the side!

Step-by-Step Photos: