Jerk chicken chili: What’s the secret weapon that makes this chicken chili so completely addicting?
The cold weather is upon us here in New England and when the days turn cold, all I want to do is cook warm food. I’m no different than anyone else, right?
But I think I may have an advantage. See, I’ve got Pam Anderson’s Perfect One-Dish Dinners and no matter my mood, there is always a fantastic recipe waiting for me to make in just one pot. So considering I’ve been working 10+ hour days for the past 3 weeks, this jerk chicken chili couldn’t have come at a better time.
I’ll be the first to admit that I’m a sucker for chili. I love it any which way and this way is a definite winner. Rich, warm, and luxurious.
The Secret Weapon of this Jerk Chicken Chili
The cinnamon brings flavors of the Middle East and North Africa and infused with some heat from the jalapeños and chili powder, you’ve got an incredible chili that makes me want to hop on a cruise ship and head towards the Caribbean. I love that there’s lots of shredded chicken in this chili and I love even more that I didn’t have to cook the chicken.
Yep, take the easy way for this dish and pick up a cooked roaster from your grocery store! The most laborious part of the whole dish is picking the chicken but I certainly don’t mind doing so when someone else cooked it for me!
I made some small changes to the recipe and the recipe below reflects them, basically, omitting half of the tomatoes and draining off some of the bean juices before the beans went into the pot. The chili starts out with quite a bit of liquid and I was afraid the chili would turn out soupier than I would like. And after all of that, I ended up adding a cornstarch slurry towards the end of the cooking time because the sauce just wasn’t thick enough for my preferences.
Regardless of needing to make some changes, this chili is AWESOME! And since it makes enough for a crowd, it’s going on my Thanksgiving weekend menu to use up some of that leftover turkey.
Jerk Chicken Chili
- Prep Time: 15min
- Cook Time: 35min
- Yield: 6-8 servings
The beauty of making this simple chicken chili is using a store-bought rotisserie or leftover roast chicken which drastically reduces the cooking time versus cooking chicken in addition to the chili on the same day. Leftover turkey at Thanksgiving works just as well too!
1 tbsp olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 1/2 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, undrained or partially drained
1 can (15 oz) small white beans, undrained or partially drained
2 tbsp chopped pickled jalapenos
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate
2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
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, and simmer to blend flavors, about 20 minutes.
Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving.
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