Rich chicken chili with just a little kick!
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.
That’s it!
Enjoy!
Jerked Chicken Chili
Rich chicken chili with just a little kick!
Ingredients
- 1 yellow bell pepper
- 1 medium onion
- 3 Tb chili powder
- 1 1/2 tsp thyme
- 1 tsp cinnamon
- 1/2 tsp allspice
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 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
- 1 1/2 c chicken broth
- 1-2 tablespoons sliced, pickled jalapeno peppers
- 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 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.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 1519mgCarbohydrates: 40gFiber: 13gSugar: 10gProtein: 38g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.