Jerk Chicken Chili


Last year my sister Elizabeth visited from Pennsylvania.  It was awesome to see her and my nieces and nephew.  We had a wonderful time full of good food, laughter and reconnecting. One of the nights Elizabeth was here she made this very flavorful Jerk Chicken Chili. It was amazing and unlike anything I had tried before.  We would not let here leave until she shared this recipe with us.  I have been making it ever since.

1 Tablespoon Olive Oil
1 Large Onion, chopped
1 green bell pepper, chopped
1 packet chili seasoning
1 Tablespoon dried thyme
1/2 teaspoon ground cinnamon
1 Tablespoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 large rotisserie chicken, meat shredded (precooked from Sams)
1 quart chicken broth
28 ounces stewed tomatoes
16 ounces black beans, undrained
16 ounces small white beans, undrained
8 ounces corn
2 tablespoons chopped pickled jalapenos
3 garlic cloves, minced
1/2 cup chopped fresh cilantro

Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.  Add chicken and stir to coat with spices. add broth, tomatoes, beans and jalapenos, bring to a boil, cover partially, reduce heat, cove and let stand for 5-10 min.Add fresh cilantro just before serving.

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