vegan jerk chili

Serves: 4

Ingredients:
2 tablespoons olive oil
3 cloves of garlic, finely chopped
2 celery stalks, diced
1 onion, diced
1 red bell pepper, diced
2 teaspoons jamaican jerk seasoning or chili sauce
1 cup coconut milk
3 tablespoons tomato sauce
1 can red or kidney beans, drained
2 tablespoons fresh lime juice
1 mango, diced
2 tablespoons coriander, chopped

Method:
heat the olive oil in large saucepan over medium heat. add the garlic, celery, onion, and bell pepper and sauté. for 5–6 minutes, until the onion is translucent.
add the jerk seasoning or chili sauce and cook for 2–3 minutes.
stir in the coconut milk, tomato sauce , beans, and fresh lime juice, and season to taste with salt and freshly ground black pepper, if needed.
cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
stir in half of the mango and half of the coriander, then cover the saucepan and simmer for another 10 minutes.
serve the chili over rice, garnished with the remaining mango and coriander.