Recipe | Caribbean Chilli with Coconut Rice

Caribbean Chilli

Caribbean Chilli

This recipe is another that I made during my trial of HelloFresh, a food subscription box. You can read my full review of HelloFresh on Thursday, but I wanted to share this recipe with you as it was one of my favourites. What grabbed me at first, was its unusual title – Caribbean Chilli. I normally associate chilli with Mexico and had never heard of a Caribbean chilli before. I was intrigued by the list of ingredients too – dried apricots, coconut milk, mango chutney etc. It didn’t sound like any dish I had eaten before. At first I was sceptical, but I really shouldn’t have been. The mix of sweet and fruity flavours, with a touch of spice and hint of herbs, complimented each other perfectly.

The ingredients listed were to serve 2, however we found it made a little too much for us and so we saved a third portion to have another day. The black bean and sweetcorn salsa was particularly generous, and you could use the leftovers in a salad for example. Either way, this dish is unique, flavoursome and a real talking point.

Create this tasty Caribbean chilli recipe in 7 easy to follow steps.

Ingredients (serves 2)

  • 1 onion
  • 1 garlic clove
  • 40g dried apricots
  • 1 can sweetcorn
  • 1 can black beans
  • 150ml water (for stock)
  • 1 chicken stock pot
  • 200ml coconut milk
  • 1 tbsp dried thyme
  • 250 beef mince
  • 1.5 tsp Poudre de Colombo
  • 2 tbsp tomato puree
  • 40g mango chutney
  • 150ml water (for beef)
  • 1 bunch coriander
  • 1 red chilli
  • 1 lime
  1. Boil the kettle and prepare the vegetables. Cut the onion in half through the root, peel and chop into small 1/2cm pieces. Peel and grate the garlic. Cut each apricot into quarters. Drain and rinse the sweetcorn and black beans in a sieve.
  2. Make the coconut rice by putting a saucepan on a medium heat with a drizzle of oil. Add half your onion and cook for 5 mins until soft. Meanwhile, mix 150ml boiling water with half of the chicken stock pot.
  3. Once the onion is soft, add the coconut milk, stock, rice and half the dried thyme. Then add half of the black beans and sweetcorn mix, reserving the rest for the salsa. Mix together and bring to a simmer, then reduce the heat, put a lid on and leave to gently bubble for 10 mins. When the 10 mins are up, take your rice off the heat and leave to one side for a further 10 mins, so your rice continues cooking in its own steam.
  4. While your rice cooks, pop a frying pan on a medium-heat with a drizzle of oil. Once the oil is hot, add the beef mince and cook for 5-6 mins until browned. Add your remain onion and cook for a further 5 mins. Add your garlic, poudre de columbo, tomato puree, remaining thyme and apricots. Stir together and cook for 1 minute.
  5. Add the mango chutney, remaining stock pot and 150ml water to the pan. Bring to a simmer and gently bubble for 5-7 mins until the sauce is rich and thick.
  6. While your chilli is cooking, roughly chop the coriander and chilli. Pop your remaining black beans and sweetcorn in a bowl and add the coriander and chilli. (Tip! Remove the seeds of the chilli if you don’t like it too hot). Squeeze in the lime juice of 2 quarters and drizzle in some oil. Season with salt and pepper, mix well and your salsa is done.
  7. When your coconut rice is cooked, fluff it up with a fork and serve it into 2 large bowls. Spoon over your Caribbean chilli and top with your sweetcorn salsa. Serve with the remaining 2 wedges of lime for extra zing!

Caribbean Chilli
Caribbean Chilli