Jerk Chilli

by Frank

Using West Indian Jerk Spices

• 2 Tbsp Olive Oil
• 3 cloves Garlic, finely chopped.
• 2 Celery stalks, diced.
• 1 Onion, diced.
• 1 Red Pepper, diced.
• Sea Salt and coarse ground Black Pepper.
• 2 Tsp Jamaican Jerk Seasoning (or Chilli Sauce).
• 240ml Coconut Milk.
• 3 Tbsp Passata.
• 240g Can Kidney Beans.
• Juice of a Fresh Lime.
• 1 Mango, diced.
• 30g Coriander, chopped.

Method

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic, celery, onion and red pepper.
3. Saute for 5-6 minutes.
4. Add the jerk seasoning or chilli sauce and cook for 2-3 minutes.
5. Stir in the coconut milk, passata, beans and fresh lime juice.
6. Season with salt and pepper.
7. Cover with a lid, reduce heat to low and simmer for 20 minutes.
8. Stir in half of the mango and half of the coriander.
9. Cover and simmer for another 10 minutes.
10. Serve the chilli over rice, garnished with remaining mango and coriander.