This week, the Sunday Supper group is sharing dinners that are quick and simple to put together…as a Back to School feature! We know how crazy it can be with activities when school starts back up. I know in my own homeschooling home, regular things get disrupted, and everything goes haywire until the new routine sinks in.
Today I am sharing with you, Jerked Chicken Chili.
This chili is full of flavor, but is quick enough to make on a busy weeknight.
To begin, dice up a yellow bell pepper, and a medium sized onion.
Measure out 3 tablespoons of chili powder, 1 1/2 teaspoon thyme, 1 teaspoon of cinnamon and a half teaspoon of allspice. Set it aside.
Cut up 4 boneless, skinless chicken breasts into 1 inch pieces. Sprinkle them with some salt & pepper.
In a Dutch oven, heat a tablespoon of extra virgin olive oil over medium heat. Toss in the pepper and onion. Cook them about 2 minutes, or until they are tender.
Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
Add in a 14 ounce can of diced tomatoes, and a 14 ounce can of tomato sauce.
Next, toss in a 14 ounce can of rinsed and drained black beans and a 14 ounce can of rinsed and drained mixed (pinto/kidney) beans.
Pour in a cup and a half of chicken broth. Then toss in some sliced, pickled jalapeno peppers…1 to 2 tablespoons.
And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occasionally.
Now for the last ingredient….turn off the heat, and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
Stir them in until melted.
Serve the chili, topped with some sour cream, grated cheese, or whatever you enjoy. I sided mine with some super-simple Skillet Cheddar Biscuits….which I will share with you this week!
Now check out all of these amazing dishes….we are here for your fast-dinner needs!!!
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- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
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- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
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- One Pot Spicy Asian Chicken and Rice by Hezzi D
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- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
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- Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
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- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
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- Fried Rice and Black Beans by Mama’s Blissful Bites
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- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
- Tots Your Tots Will Love by The Hand that Rocks the Ladle
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
- 1 yellow bell pepper
- 1 medium onion
- 3 Tb Chili powder
- 1½ tsp thyme
- 1 tsp cinnamon
- ½ tsp allspice
- 4 boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp ground black pepper
- 1 Tb extra virgin olive oil
- 14 ounce can tomato sauce
- 14 ounce can diced tomatoes
- 14 ounce can black beans, rinsed and drained
- 14 ounce can mixed beans (kidney/pinto), rinsed & drained
- 1½ c chicken broth
- 1-2 tablespoons sliced, pickled jalapeno peppers
- 1 T dry cilantro (or ¼ c fresh, chopped)
- 2 tb semi-sweet chocolate chips
- Suggested toppings: Sour Cream, grated cheese, sliced scallions, etc.
- To begin, dice up the yellow bell pepper and onion. Set aside.
- Measure out the spices, and set them aside.
- Cut up the boneless, skinless chicken breasts into 1 inch pieces.
- Sprinkle them with some salt & pepper.
- In a Dutch oven, heat the extra virgin olive oil over medium heat. Toss in the pepper and onion. Cook them about 2 minutes, or until they are tender.
- Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
- Add in the tomatoes, tomato sauce, beans and chicken broth.
- Toss in some sliced, pickled jalapeno peppers…1 to 2 tablespoons.
- And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
- Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occasionally.
- Now for the last ingredient….turn off the heat, and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
- Stir them in until melted.
- Serve the chili, topped with some sour cream, grated cheese, or whatever you enjoy. I sided mine with some super-simple Skillet Cheddar Biscuits.