HOT, yet sweet! Jamaican Chili ...

I know this combo is going to sound strange, but it was extremely good. 

You'll have to adjust the hot to your taste (as I <3 hot stuff!)

Jamaican Jerk Vegan Chili
Yes, boys and girls, no meat in this dish!

INGREDIENTS:
1 t coconut oil
1 large garlic clove, chopped
1 medium onion, diced
5 diced peppers (I used 2 poblano, 2 sweet ancient reds and 1 green pepper)
1/2 habanero pepper, diced
1T cumin
3 smokey chipotles in adobe sauce
1T chili powder
2T honey
1/2 t sea salt
1/4 t cloves
2 cans organic diced tomatoes
2 cans organic black beans 
2 cans organic pinto beans
*NOTE I used the 15 oz cans, organic, some of the brands add high fructose corn syrup, so beware.
The meat of 1/2 coconut, plus the milk
1/2 bunch fresh cilantro
Pineapple

1. Saute the garlic and onion in the coconut oil til browned.
2. Add the Peppers and saute til soft
3. Add the habanero***, cumin, chipotles, chili powder, honey sea salt, cloves and stir in thoroughly.
4. Add the black beans, pinto beans and tomatoes
5. Remove the milk from the coconut and add it to the mix
6. In a food processor, grind up the coconut and add to the chili (this will give the chili some texture with the flavor)
7. chop 1/2 bunch cilantro and stir in.
8. Let simmer (it's better the  next day as in all stews and soups!)
9. When ready to serve, garnish with plenty of fresh pineapple. The Pineapple gives the heat from the peppers some sweet.

***Remember to add the habaneros pepper slowly to taste. I used 1/2 a large pepper, but others may not like it as hot. :)