Best 2 Jerk Chicken Chili Recipes

Welcome to the world of tantalizing flavors, where the spice of Jamaican jerk meets the comfort of a hearty chili. Get ready to embark on a culinary journey that will ignite your taste buds with a unique and delicious dish: Jerk Chicken Chili. This tantalizing recipe combines the vibrant and aromatic Jamaican flavors of jerk seasoning with the warmth and richness of a classic chili, creating a perfect fusion that is sure to impress. With this comprehensive guide, you'll discover the secrets to achieving the perfect balance of spices, textures, and flavors that make Jerk Chicken Chili an irresistible dish. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Jerk Chicken Chili!

Check out the recipes below so you can choose the best recipe for yourself!

JERK CHICKEN CHILI

Jerk Chicken Chili image

A combination between white chili and jerk chicken. Use milder chiles to prevent it from being too hot. Serve over corn or tortilla chips and add sour cream if desired.

Provided by Cookaholic

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
1 ½ pounds chicken meat, cut into chunks
salt and black pepper to taste
1 onion, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon rubbed dried sage
1 teaspoon dried oregano
1 tablespoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt
¼ teaspoon ground cloves
2 limes, juiced
1 (4 ounce) can chopped green chilies
1 (32 ounce) carton chicken broth
3 (15.5 ounce) cans white beans, drained and rinsed
8 ounces shredded Pepper Jack cheese

Steps:

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken meat with salt and pepper to taste. Stir into the hot oil, and cook until no longer pink in the center, about 8 minutes. Add the onion, jalapeno pepper, and garlic; continue cooking and stirring until the onions are tender, about 3 minutes more. Stir in the cumin, thyme, sage, oregano, allspice, cinnamon, nutmeg, cayenne pepper, salt, and cloves; cook and stir 1 minute.
Pour in the lime juice, chopped green chilies, and chicken broth, then bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Stir in the rinsed white beans, and cook 10 more minutes to reheat. Stir in the Pepper Jack cheese until melted to serve.

Nutrition Facts : Calories 533 calories, Carbohydrate 41.7 g, Cholesterol 63.4 mg, Fat 29.6 g, Fiber 9.3 g, Protein 26.5 g, SaturatedFat 10 g, Sodium 1056 mg, Sugar 2.5 g

JERK CHICKEN CHILI

Jerk Chicken Chili image

Make and share this Jerk Chicken Chili recipe from Food.com.

Provided by Brookelynne26

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 large rotisserie-cooked chicken, meat shredded
1 quart chicken broth
28 ounces stewed tomatoes
16 ounces black beans, undrained
16 ounces small white beans, undrained
2 tablespoons chopped pickled jalapeno peppers
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 ounce semisweet chocolate

Steps:

Heat oil in a large pot over medium-high heat.
Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
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 20-25 minutes.
Stir in garlic, cilantro, chocolate. Remove from heat and let stand for 5 to 10 minutes before serving.

Tips:

For a spicier chili, use scotch bonnet peppers instead of habanero peppers.
If you don't have any allspice berries, you can use 1 teaspoon of ground allspice instead.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To reheat the chili, thaw it in the refrigerator overnight or at room temperature for several hours. Then, heat the chili over medium heat until warmed through.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.

Conclusion:

This jerk chicken chili is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a party. The combination of jerk seasoning and chicken makes for a flavorful and satisfying chili that is sure to please everyone. So next time you're looking for a new chili recipe, give this one a try. You won't be disappointed!

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