Spice up your kitchen and warm up your taste buds with a tantalizing twist on a classic comfort dish – introducing our Jerk Chicken Chili recipe. This fusion of Caribbean-inspired flavors, hearty beans, and succulent chicken creates a chili that’s as exciting as it is comforting.
INGREDIENTS:
- 1 tbsp olive oil
- 1 large yellow onion, chopped.
- 1 yellow bell pepper, chopped.
- 3 tbsp chili powder
- 1 1/2 tsp dried thyme
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 large rotisserie chicken, meat removed and shredded (about 6 cups)
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes.
- 1 can (15 oz) black beans, undrained or partially drained
- 1 can (15 oz) small white beans, undrained or partially drained
- 2 tbsp chopped pickled jalapenos.
- 3 large garlic cloves, minced.
- 1/2 cup chopped fresh cilantro.
- 1 oz semisweet chocolate
- 2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
DIRECTIONS:
- Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
- Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.
- Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving.