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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
Author: Rachel Gurk

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

Calories: 331kcal | Carbohydrates: 25g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 235mg | Potassium: 1270mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 62mg | Calcium: 100mg | Iron: 4mg

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