Shevaun's Jamaican Ten Speed

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 teaspoon dried thyme
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, with juices
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup green beans, cut into 1-inch pieces
• 1/2 cup frozen corn
• 1/2 cup uncooked red lentils
• 1/2 cup cooked chicken, diced

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until fragrant, about 2 minutes.
3. Add the bell pepper, carrots, thyme, allspice, nutmeg, cinnamon, cayenne pepper, ginger, and salt. Saute for 5 minutes.
4. Add the vegetable broth, tomatoes, kidney beans, green beans, corn, and lentils. Bring to a boil.
5. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
6. Add the cooked chicken and cook for an additional 5 minutes.
7. Serve over cooked rice or with a side of bread.

Interesting Facts

• Jamaican cuisine is a mix of African, Spanish, Indian, and Chinese influences.
• The name “Ten Speed” refers to a type of bicycle, which is popular in Jamaica.
• This stew is a great way to use up leftover cooked chicken.