I found a recipe for jerk chicken chili online about a year ago. After having made it a few times and tweaking it to my liking I decided to share my version of this recipe! It can be a little on the spicy side so if that’s not something you are a fan of, you can certainly add less of the jerk marinade and more tomato sauce to help soak up some of the spice.
Prep Time: About 30 mins. Cook Time: 6 hrs – low (best results)
- 2 lbs of chicken breasts
- 1 cup of mild jerk marinade
- 3 bell peppers
- 1 can (15oz) of black beans
- 1 can (15oz) of kidney beans
- 6 cloves of garlic (or minced garlic in a jar)
- 1 can (28oz) of diced tomatoes
- 1 can (28oz) of tomato sauce
- 1 large white onion
- 1/4 cup of soy sauce (low sodium)
- 2 tsp of ground allspice
- 2 tsp of ground thyme
- 1 tsp of black pepper
- 1 tbsp of brown sugar
- 1/2 tsp of cinnamon
- 2 tsp of kosher salt
- 2 tsp of cumin
- shredded cheddar or mozzerella cheese
- 1 avocado (optional)
- plantain chips (optional)
Begin by adding the jerk marinade, black beans, kidney beans, diced tomatoes, tomato sauce, and soy sauce into your crock pot. I usually remove the water from the diced tomatoes so that the consistency of the chili stays on the thicker side but you can still use it if you’d like.
Next, chop up the white onion, garlic cloves and bell peppers and add that into your pot along with the remaining spices and stir until everything is mixed together nicely.
Last but not least add in your chicken breasts and let these babies cook for the next 6 hours! I usually try and shred the chicken after the 5th hour so they have enough time to soak up the juices. When ready to serve, top with shredded cheese, a few slices of avocado and sprinkle over some plaintain chips and dig in!