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!
- 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.
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