Rich chicken chili with just a little kick!
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To Make This Recipe You Will Need:
- yellow bell pepper
- onion
- chili powder
- thyme
- cinnamon
- allspice
- chicken breasts
- salt
- black pepper
- extra virgin olive oil
- tomato sauce
- diced tomatoes
- black beans
- mixed beans, kidney/pinto
- chicken broth
- jalapeño peppers
- cilantro
- semi-sweet chocolate chips
- Dutch oven or soup pot
- Suggested toppings: sour cream, grated cheese, sliced scallions, etc.
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 jalapeño 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 like.
I serve mine with some super-simple Skillet Cheddar Biscuits.
Enjoy!
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Jerked Chicken Chili
Ingredients
- 1 yellow bell pepper
- 1 medium onion
- 3 Tb chili powder
- 1 ½ teaspoon thyme
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 4 chicken breasts, boneless, skinless
- ½ teaspoon salt
- ½ teaspoon 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
- 1 ½ c chicken broth
- 1-2 Tb jalapeño peppers, sliced and pickled
- 1 Tb dry cilantro, or 1/4 c fresh, chopped
- 2 Tb semi-sweet chocolate chips
- Suggested toppings: sour cream, grated cheese, sliced scallions, etc.
Instructions
- 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 jalapeño 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.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
The ingredients came together in a surprising way! A nice change from traditional chili. Comforting.
So glad you enjoyed it!