Recipe Overview
Why you’ll love it: Spicy, flavorful, and easy to make, jerk chicken chili will give you a taste of the islands in your own kitchen! This uniquely flavored chicken chili is a fun variation of more familiar chicken chili.
How long it takes: 50 minutes
Equipment you’ll need: large pot or Dutch oven
Servings: 6
Chili With a Caribbean Twist
My husband and I went to Jamaica for our honeymoon and we loved the food – a mix of so many cultural influences that work beautifully together. Ever since then, I’ve had a soft spot for Caribbean flavors.
White chicken chili is credited to the American southwest area but with a few additions, I’ve made it a Caribbean entrée. I think you’re going to love it. It’s perfect when you’re craving a little sunshine.
(If you’re looking for traditional white chicken chili, try my 5-ingredient white chicken chili (so easy!), Instant Pot white chicken chili, slow cooker white chicken chili, or my stovetop white chicken chili.
What makes it special:
- A Caribbean twist on comfort food: White chicken chili meets jerk seasoning and fresh mango!
- Ready in less than an hour: From start to finish, it should take you about 50 minutes, but only about 15 minutes is hands-on time.
- One pan simplicity: Clean-up is easy with only one pan to wash.
- Not fussy about time: You can let the chili simmer for longer than an hour. Prepare it when you have time and let it simmer quietly on the stove while you take care of other tasks.
Ingredient Notes
- Boneless Skinless Chicken Breasts: You’ll need one and a half to two pounds of chicken. If you prefer, boneless skinless chicken thighs can be substituted.
- Veggies: Onions, bell peppers (any color), and canned tomatoes are typical for chili. They provide color, flavor, and nutrition. Use no-salt-added canned tomatoes if you can find them.
- Cannellini Beans: Cannellini beans are white kidney beans; you’ll need two cans. Rinse and drain the beans before adding them to the chili.
- Jerk Seasoning: Jerk seasoning is a combination of spices and herbs, and can be found in the spice aisle of most grocery stores. The heat level can vary in different brands so start off with a smaller amount and add more to taste once you learn how spicy your blend is.
- Chicken Stock or Broth: Look for reduced sodium or no-salt-added broth.
- Hot Pepper Sauce: There are so many types of hot pepper sauce! Use what you have in the house or one of your favorites. I like Frank’s RedHot or sriracha.
- Fresh Cilantro and Diced Mango: Use for a garnish. They are optional but I highly recommend adding them.
How To Make Jerk Chicken Chili
Cook chicken and veggies. Heat a little oil in a large pan or Dutch oven and add the cut-up chicken. Brown it for five minutes or so, stirring occasionally. Add the onions and peppers, and cook them for another five minutes or until they begin to soften.
Add the remaining ingredients. Stir in the tomatoes, broth, seasoning, beans, and hot pepper sauce and bring the mixture to a simmer. Turn the heat down and simmer for a half hour or so. More time won’t make much of a difference so don’t worry if you’re not ready to serve it.
Prep the garnish. Dice a mango and mince fresh cilantro. Set aside until you’re ready to serve the chili.
Serve. Taste the chili and season with more salt, if necessary. Add more jerk seasoning or hot sauce, if you like. I usually put the hot sauce on the table so folks can add more if they like things spicy. Serve the chili with the garnishes, if desired.
Serve the jerk chili with warm homemade Dutch oven bread or flatbread. Whole wheat cornbread is always a good choice, too!
Recipe Variations
- Chicken: Boneless skinless chicken thighs are fine, if you prefer dark meat, or add already cooked chicken (like rotisserie chicken or Instant Pot shredded chicken) to the chili when you add the beans.
- Adjust the spice level. Increase the spices and hot pepper sauce if you like it spicy, or decrease them if you don’t.
- Use a different type of bean. Pinto, black, or navy beans are good choices.
- Looking for something different? Try my Jamaican rasta pasta. It’s an easy one pot pasta recipe that I’m sure you’ll love!
To Freeze: Jerk chicken chili is a perfect make ahead meal. You can easily make a double batch for future dinners. Put the chili in freezer safe storage containers and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.
Leftovers: Cool the chili before putting into an airtight container or covered dish. Leftovers will last for three to four days in the fridge.
Reheat: Put the chili into a saucepan over low to medium heat until warmed through. Individual portion can be gently reheated in the microwave, using a microwave safe bowl. Cover the bowl to avoid spatters.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #82. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.
More Chili Recipes
Jerk Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 ½ to 2 pounds boneless skinless chicken breasts
- 1 medium sweet onion, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 1 can (14.5 ounces) petite diced tomatoes (undrained)
- 2 teaspoons jerk seasoning
- 2 cans (15.5 ounces) cannellini beans (rinsed and drained)
- 3 cups reduced sodium chicken stock or broth
- hot pepper sauce, to taste (extra for serving, if desired)
- fresh cilantro and/or diced mango (optional garnishes)
Instructions
- Cut the chicken into bite-sized pieces. Chop the onion and bell peppers.
- Heat oil in a large pot over medium-high heat. Add chicken, sprinkle with salt and cook, stirring occasionally, for 5 minutes.1 tablespoon olive oil, 1 ½ to 2 pounds boneless skinless chicken breasts
- Add onions and bell peppers, and cook, stirring occasionally, for 5 minutes, or until onions are translucent.1 medium sweet onion, chopped, 1 red bell pepper, chopped, 1 green bell pepper, chopped
- Add tomatoes, jerk seasoning (see note), white beans, chicken broth, and hot sauce and stir to combine. Increase heat to high and bring to a boil.1 can (14.5 ounces) petite diced tomatoes, 2 teaspoons jerk seasoning, 2 cans (15.5 ounces) cannellini beans, 3 cups reduced sodium chicken stock or broth, hot pepper sauce, to taste
- Reduce heat to a simmer and cook, stirring occasionally, for about 30 minutes.
- If desired, top with diced mango and/or fresh cilantro immediately prior to serving.fresh cilantro and/or diced mango
Notes
- Chicken: If you prefer dark meat, use boneless skinless chicken thighs. You can substitute already cooked chicken (like rotisserie chicken or Instant Pot shredded chicken); add it to the chili when you add the beans. The nutrition information is calculated for 2 pounds boneless skinless chicken breasts.
- Jerk seasoning: Jerk seasoning can vary in spiciness from brand to brand, so if you’re unfamiliar with it, try using a lesser amount at first to make sure it isn’t too spicy for you. You can also add more/less hot pepper sauce.
- Bean choices: If desired, substitute a different type of bean: pinto, black, or navy beans are good choices.
- Storage/reheating: Stored properly, leftovers will last for three to four days in the fridge, or freeze the chili in freezer safe storage containers for up to 3 months. Thaw overnight in the refrigerator for best results. To reheat, put the chili into a saucepan over low to medium heat until warmed through or gently reheat individual portions in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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