Jamaican Jerk Chili

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Jamaican Jerk Chili

Warm spices and a little habanero give this chicken chili a spicy kick.

Jamaican Jerk Chili
 
Makes about 3 quarts
Ingredients
  • 1 (32-ounce) carton low-sodium chicken broth, divided
  • ½ small yellow onion, chopped
  • 2 cloves garlic
  • 5 tablespoons vegetable oil, divided
  • 2 tablespoons ground allspice
  • 1 tablespoon firmly packed light brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons ground ginger
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground red pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 small bell peppers, seeded and diced
  • 1 haban ero pepper, stemmed and minced
  • 2 pounds boneless skinless chicken breasts
  • ½ cup chopped green onion
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 2 limes, juiced
  • Lime wedges and sour cream
Instructions
  1. In the container of a blender, place ¾ cup broth, onion, garlic, 4 tablespoons oil, allspice, brown sugar, salt, ginger, thyme, cinnamon, red pepper, cloves, and nutmeg; puree until smooth, about 2 minutes.
  2. In a large Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add bell pepper and habanero; sauté until tender, about 3 minutes. Add chicken, green onion, beans, tomatoes, remaining 3¼ cups broth, and jerk marinade; bring to a boil. Reduce heat to medium; cover and cook until a meat thermometer inserted in thickest portion of chicken registers 165°, 25 to 30 minutes.
  3. Remove chicken from chili. Using 2 forks, shred chicken, and return to soup. Stir in lime juice. Serve with lime wedges and sour cream, if desired.

Find more delicious recipes like this one in the newest issue of Southern Cast Iron.

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