This morning it is super dark and thundering outside. Perfect time for some chili. But it feels super wrong to have chili in summer while I should be grilling. So I made a compromise…. Jerk chicken chili. This recipe has everything that is right in the world. Jamaican jerk chicken full of flavor and and a good amount of heat and spice.
I know that it is summer time but look how colorful this dish is. Outside might be rainy but this is so bright and flavorful- it makes everything better.
Now full disclosure- I never had chili until we moved to Florida. Florida’s weather is a bit weird. At best you can say it is bi-polar. One minute it is 90 degrees and humid- 10 minutes later there is a thunderstorm with hail. The summer season isn’t just hot weather and sun rays around here. It is also the beginning of our rainy season.
Remember this from last week? Yup, this Jamaican jerk Seasoning is back and at it again. I have been on a Jerk exploration and I’m totally in love.
I love recipes that require little up front work and even less work once I put the pot cover on. Low and slow cooking is great for so many reasons but mainly because I get to catch up on my shows on Netflix.
So I oddly will post a lot of chilis and soups during the summer because that is honestly all I want to eat when it is raining outside. Even in Jamaica as a kid, when it rains all I wanted was soup.
This jerk chicken chili is spicy, warming and very comforting. I served this up with some baked sweet potato fries. And topped it with fresh cilantro and sour cream and lime wedges. Just perfect!
I hope you guys like this as much as we did. I had clean bowls all around the table.Make it and tag me as usual!
This jerk Chicken recipe is both filling and warming. It has the perfect balance of heat and spices to please everyone. Super easy and low key to make.
- 1 Pound Ground Chicken
- 1 can Hominy Corn Washed and Drained
- 1 Can Yellow Corn Washed and Drained
- 1 Can Black Beans Washed and Drained
- 1 Can Red Kidney Beans
- 1 Bunch Cilantro Leaves Stems and all Approx. 4 tablespoons more or less
- 1 Can Whole Plum tomatoes Smashed and retain liquid
- 3 Cups Chicken Broth low sodium
- 3 Tablespoons Dry Jamaican Jerk Seasoning See attached recipe
- 1 large Onion chopped
- 1 clove Garlic smashed
- 3 Tri-Color Bell Peppers Chopped
In a dutch oven add oil and onion. Sauté until the onions soften. Add the ground chicken, cook until lightly golden. Add the garlic. Continue to stir for 2-3 minutes.
Add all the other ingredients. Stir to combine. Bring to a boil. Reduce the heat to low and cover the pot. Allow it to melt into one amazing dish!
And cook for 1 1/2 hours. Check every 30 minutes. Depending on how you like your chili you can add more broth/water. I don't like it super thick so that timing was perfect for me. If you like it thicker- take off the pot cover and allow to reduce.