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Dinner recipe · from the recipe book

Jamaican-Style Coconut Kidney Bean Chili

A warmly spiced, thyme-scented chili of tender kidney and black beans simmered in creamy coconut milk with butternut squash, a jalapeño kick and a bright finish of lime.

Jamaican-Style Coconut Kidney Bean Chili

Ingredients

  • 2 cups316 gKidney beans, canned, drained and rinsed
  • 1½ cups258 gBlack beans, canned, drained and rinsed
  • 2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 cup240 gCoconut milk, cannedstirred well
  • 14 oz400 gDiced tomatoes, canned
  • 1½ cups360 gWater
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 2 tsp2 gDried thyme
  • 2¼ tsp6 gChili powder
  • 1½ tsp3 gGround cumin
  • ½ tsp1 gGround cinnamon
  • 1¾ tsp packed8 gBrown sugar
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 3¾ cups chopped80 gKalestems removed, chopped
  • 2 tbsp30 gLime juice
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Prep first: dice the yellow onion and red bell pepper, mince the jalapeño and garlic, grate the ginger, cube the butternut squash, chop the kale and thinly slice the green onions.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the yellow onion and red bell pepper and cook, stirring, until softened, about 6 minutes.
  3. Add the jalapeño, garlic and ginger and cook for 1 minute until fragrant.
  4. Stir in the dried thyme, chili powder, cumin, cinnamon and black pepper and toast for 30 seconds.
  5. Add the butternut squash, canned diced tomatoes with their juice, water, brown sugar and salt. Bring to a boil, then cover, lower the heat and simmer until the squash is nearly tender, about 15 minutes.
  6. Stir in the kidney beans, black beans and coconut milk. Simmer uncovered, stirring now and then, until the squash is soft and the chili thickens, about 15 minutes. Mash a few spoonfuls of beans against the pot for a thicker body.
  7. Stir in the kale and cook until wilted, about 3 minutes. Remove from the heat and stir in the lime juice.
  8. Ladle into bowls and top with the sliced green onions.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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