Jerked Chicken Chili

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Rich chicken chili with just a little kick!

Jerked Chicken Chili from Cosmopolitan Cornbread

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.

1

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.

2

Cut up 4 boneless, skinless chicken breasts into 1 inch pieces. Sprinkle them with some salt & pepper.

4

 

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.

5

Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.

6

Add in a 14 ounce can of diced tomatoes, and a 14 ounce can of tomato sauce.

7

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.

8

Pour in a cup and a half of chicken broth. Then toss in some sliced, pickled jalapeno peppers…1 to 2 tablespoons.

10

And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.

11

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.

12

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 from Cosmopolitan Cornbread

Jerked Chicken Chili

Jerked Chicken Chili from Cosmopolitan Cornbread

Rich chicken chili with just a little kick!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

  1. To begin, dice up the yellow bell pepper and onion. Set aside.
  2. Measure out the spices, and set them aside.
  3. Cut up the boneless, skinless chicken breasts into 1 inch pieces.
  4. Sprinkle them with some salt & pepper.
  5. 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.
  6. Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
  7. Add in the tomatoes, tomato sauce, beans and chicken broth.
  8. Toss in some sliced, pickled jalapeno peppers…1 to 2 tablespoons.
  9. And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
  10. Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occasionally.
  11. Now for the last ingredient….turn off the heat, and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
  12. Stir them in until melted.
  13. Serve the chili, topped with some sour cream, grated cheese, or whatever you enjoy. I sided mine with some super-simple Skillet Cheddar Biscuits.
  14. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount 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.

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