Jerk Chicken Chili
Spice up your dinner table with this bold and flavorful Jerk Chicken Chili, a fusion of Caribbean-inspired spices and hearty, comforting chili. Tender, seasoned chicken thighs are infused with the smoky heat of jerk seasoning, complemented by a medley of fresh vegetables, creamy black and kidney beans, and the zesty kick of lime juice. Warm allspice and thyme add aromatic depth, while jalapeño peppers give it a fiery edge. Perfect for cozy nights or crowd-pleasing gatherings, this one-pot wonder is easy to prepare in under an hour and can be served with rice, crusty bread, or tortilla chips for the ultimate satisfying meal. Whether you're craving a twist on traditional chili or seeking bold, island-inspired flavors, this jerk chicken chili is sure to deliver!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 3 tablespoons Jerk seasoning
- 2 tablespoons Olive oil
- 1 large Onion (diced)
- 3 cloves Garlic (minced)
- 1 medium Bell pepper (diced, preferably red or yellow)
- 1 Jalapeño (seeded and minced)
- 28 ounces Canned diced tomatoes (with juices)
- 15 ounces Black beans (rinsed and drained)
- 15 ounces Kidney beans (rinsed and drained)
- 2 cups Chicken broth
- 2 sprigs Fresh thyme (or 1 tsp dried thyme)
- 0.5 teaspoons Ground allspice
- 2 tablespoons Lime juice
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and toss them in 2 tablespoons of jerk seasoning until evenly coated.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 4-5 minutes, turning, until browned on all sides. Remove the chicken and set aside.
In the same pot, add the diced onion, minced garlic, bell pepper, and jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the remaining 1 tablespoon of jerk seasoning, ground allspice, and thyme sprigs. Cook for 1 minute to toast the spices, ensuring even distribution and enhanced flavor.
Add the canned diced tomatoes, black beans, kidney beans, and chicken broth to the pot. Stir to combine.
Return the seared chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
After 30 minutes, taste and season with salt, black pepper, and lime juice. Remove the thyme sprigs before serving.
Ladle the chili into bowls and garnish with chopped cilantro. Optionally, serve with rice, crusty bread, or tortilla chips on the side.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
