Jerk Chicken Chili

Spice up your dinner table with this bold and flavorful Jerk Chicken Chili, a fusion of Caribbean-inspired spices and hearty, comforting chili. Tender, seasoned chicken thighs are infused with the smoky heat of jerk seasoning, complemented by a medley of fresh vegetables, creamy black and kidney beans, and the zesty kick of lime juice. Warm allspice and thyme add aromatic depth, while jalapeño peppers give it a fiery edge. Perfect for cozy nights or crowd-pleasing gatherings, this one-pot wonder is easy to prepare in under an hour and can be served with rice, crusty bread, or tortilla chips for the ultimate satisfying meal. Whether you're craving a twist on traditional chili or seeking bold, island-inspired flavors, this jerk chicken chili is sure to deliver!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 pounds Chicken thighs (boneless, skinless)
• 3 tablespoons Jerk seasoning
• 2 tablespoons Olive oil
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 medium Bell pepper (diced, preferably red or yellow)
• 1 Jalapeño (seeded and minced)
• 28 ounces Canned diced tomatoes (with juices)
• 15 ounces Black beans (rinsed and drained)
• 15 ounces Kidney beans (rinsed and drained)
• 2 cups Chicken broth
• 2 sprigs Fresh thyme (or 1 tsp dried thyme)
• 0.5 teaspoons Ground allspice
• 2 tablespoons Lime juice
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and toss them in 2 tablespoons of jerk seasoning until evenly coated.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 4-5 minutes, turning, until browned on all sides. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, minced garlic, bell pepper, and jalapeño. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 4

Stir in the remaining 1 tablespoon of jerk seasoning, ground allspice, and thyme sprigs. Cook for 1 minute to toast the spices, ensuring even distribution and enhanced flavor.

Step 5

Add the canned diced tomatoes, black beans, kidney beans, and chicken broth to the pot. Stir to combine.

Step 6

Return the seared chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.

Step 7

After 30 minutes, taste and season with salt, black pepper, and lime juice. Remove the thyme sprigs before serving.

Step 8

Ladle the chili into bowls and garnish with chopped cilantro. Optionally, serve with rice, crusty bread, or tortilla chips on the side.

Nutrition Facts

Serving size	(3319.3g)

Amount per serving	% Daily Value*
Calories	2770.4

Total Fat 107.6g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 741.6mg	0%
Sodium 11793.5mg	0%
Total Carbohydrate 255.2g	0%
Dietary Fiber 62.4g	0%
Total Sugars 90.0g
Protein 244.1g	0%

Vitamin D 0IU	0%
Calcium 555.5mg	0%
Iron 26.3mg	0%
Potassium 6614.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 32.9%

Carbs: 34.4%