1 ½ to 2poundsboneless skinless chicken breasts, cut into bite sized pieces
1medium sweet onion, chopped (about 1 cup)
1red bell pepper, chopped(about 1 cup)
1green bell pepper, chopped (about 1 cup)
1can(14.5 oz.) petite diced tomatoes, undrained
2teaspoonsjerk seasoning
2cans(15.5 oz.) cannellini beans, rinsed and drained
3cupsreduced 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.
Add onions, and bell peppers and cook, stirring occasionally, for 5 minutes, or until onions are translucent.
Add tomatoes, jerk seasoning, white beans, chicken broth, and hot sauce and stir to combine. Increase heat to high and bring to a boil.
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.
Notes
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.
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.
Increase the spices and hot pepper sauce if you like it spicy, or decrease them if you don't.
If desired, substitute a different type of bean: pinto, black, or navy beans are good choices.