Warm spices and a little habanero give this chicken chili a spicy kick.
Jamaican Jerk Chili
Makes about 3 quarts
- 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
- 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.
- 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.
- 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.
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