Sunday, November 14, 2010

Caribbean Jerk Chicken Chili

Another addition to the growing soup and chili chapter of my cookbook...

This has a great combination of spices reminiscent of Jerk chicken that we've had in Jamaica. I just served it with some cornbread, it made for a very filling meal.


1 tablespoon olive oil
1 cup chopped onion
1 cup chopped yellow bell pepper ( I used a green one)
3 tablespoons chili powder
1 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth
1 (14 oz) can diced tomatoes
1 (15 oz) can black beans, partially drained
1 (15 oz) can Great Northern beans, partially drained
2 tablespoons chopped pickled jalapenos
3 garlic cloves, minced
1 ounce semisweet chocolate
1/2 cup chopped fresh cilantro (totally forgot to add the cilantro, even though I had it in the fridge!)

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, jalapenos, garlic and chocolate. Bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

Stir in cilantro and serve.

Yield: at least 6 servings, depending on size

I found this recipe at Smells Like Home.

1 comment:

Mags @ the Other Side of 50 said...

Looks delicious. I love the addition of the chocolate.