Jerk Chicken Chili

By cosmos2015

Ingredients

• 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)

Details

Servings 4
Adapted from smells-like-home.com

Preparation

Step 1

1. Heat oil in a large pot over medium-high heat.

2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

4. 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.

5. 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.