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Jerk chicken chili topped with mango.
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5 from 3 votes

Jerk Chicken Chili

Spicy, flavorful, and simple to make, jerk chicken chili will give you a taste of the islands in your own kitchen!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soups and Stews
Cuisine: American
Servings: 6 servings
Author: Rachel Gurk

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ to 2 pounds boneless skinless chicken breasts, cut into bite sized pieces
  • 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 oz.) petite diced tomatoes, undrained
  • 2 teaspoons jerk seasoning
  • 2 cans (15.5 oz.) cannellini beans, rinsed and drained
  • 3 cups reduced sodium chicken stock or broth
  • Dash of hot pepper sauce, more to taste
  • fresh cilantro and/or diced mango for garnish (optional)

Instructions

  • 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, cut into bite sized pieces
  • 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, white beans, chicken broth, and hot sauce and stir to combine. Increase heat to high and bring to a boil. 
    1 can (14.5 oz.) petite diced tomatoes, undrained, 2 teaspoons jerk seasoning, 2 cans (15.5 oz.) cannellini beans, rinsed and drained, 3 cups reduced sodium chicken stock or broth, Dash of hot pepper sauce, more 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 for garnish

Notes

  • Storage/reheating: Stored properly, leftovers will last for three to four days in the fridge or freeze chili in freezer safe storage containers and 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.
  • Chicken options: If you prefer dark meat, use boneless skinless chicken thighs. Or add already cooked chicken (like rotisserie chicken or Instant Pot shredded chicken) to the chili when you add the beans. 
  • Adjust spice level: Increase the spices and hot pepper sauce if you like the chili spicy, or decrease them if you don't. 
  • Bean choices: If desired, substitute a different type of bean: pinto, black, or navy beans are good choices.

Nutrition

Calories: 549kcal | Carbohydrates: 42g | Protein: 71g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 453mg | Potassium: 2062mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1119IU | Vitamin C: 52mg | Calcium: 158mg | Iron: 7mg

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