Yellowfin Ahi Black Bean Chili with Calamansi Cilantro Sour Cream & Cheddar Cheese

Featured in the Honolulu Star-Advertiser on March 15, 2017.
Recipe compliments of Tiki’s Bar and Grill.



Yellowfin Ahi Black Bean Chili with Calamansi Cilantro Sour Cream & Cheddar Cheese

  • 1 cup yellow onion, 1/4-inch diced
  • 2 cloves garlic, minced
  • 1/2 cup green and red bell peppers, 1/4-inch diced
  • 1/2 tablespoon butter
  • 1 pound ground #2 grade ahi
  • 3 tablespoons chili powder
  • 2 bay leaves
  • 1/2 teaspoon ground cumin
  • 3 teaspoons minced green jalapeno pepper
  • 1 (29-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • Salt and pepper to taste
  • 1 (16-ounce) can black beans, rinsed in cold running water
  • 2 tablespoons mayonnaise whisked with 1 tablespoon cold water (optional)

Sour cream mix:

  • 1/4 cup sour cream
  • 2 teaspoons fresh calamansi juice (may substitute with lime juice)
  • 1 tablespoon fresh chopped cilantro

Grated cheddar cheese for topping (optional)


  1. In a large sauce pan over medium heat, sauté onion, garlic and bell peppers with butter for about 5 minutes.
  2. Add ground ahi and sauté till just cooked, about 3 minutes.
  3. Add chili powder, bay leaves, cumin, jalapenos, tomatoes, tomato sauce, and salt and pepper to taste.
  4. Bring to a boil and reduce heat to low.
  5. Cover and simmer for 1 1/2 hours, stirring frequently.
  6. Add beans and mayonnaise mixture (optional), stir well, heat through.
  7. Serve hot.

Makes 8 servings.

Calamansi Cilantro Sour Cream:

  1. In a food processor combine all three ingredients, mix well.
  2. Refrigerate.
  3. Top chili with sour cream mixture and cheddar cheese.

Approximate Nutrient Analysis per cup serving (with 1 Tablespoon cheddar cheese per serving and not including salt to taste):
230 calories, 8 g fat, 3.5 g saturated fat, 35 mg cholesterol, 750 mg sodium, 20 g carbohydrate, 7 g fiber, 6 g sugar, 21 g protein


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