Prepare to embark on a flavor-packed culinary journey that will transport your taste buds straight to the vibrant streets of Jamaica! Our Jamaican Jerk Chicken Chili is not just another ordinary chili recipe—it's a bold, spicy, and utterly irresistible dish that combines the soul-warming comfort of classic chili with the electrifying kick of authentic Jamaican jerk seasoning. Get ready to transform your kitchen into a Caribbean-inspired flavor paradise that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Jamaican
Serves: 6 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp Jamaican jerk seasoning
- 1 cup chicken broth
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces, chop the onion, and mince the garlic. Drain the black beans and set them aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the diced chicken thighs. Season with a pinch of salt and sauté until the chicken is browned on all sides, about 5-7 minutes.
- Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and sauté for about 3-4 minutes until the onions are translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the Jamaican jerk seasoning, allowing it to toast for about 30 seconds to release its flavors.
- Return the browned chicken to the pot and mix well with the onion, garlic, and jerk seasoning.
- Add the can of diced tomatoes (with their juice), the drained black beans, and the chicken broth. Stir to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally.
- After the chili has simmered, taste and adjust the seasoning with additional salt if necessary.
- Once done, remove the pot from the heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the Jamaican jerk chicken chili hot, garnished with your choice of toppings such as chopped green onions, cilantro, or a dollop of sour cream.
Tips
- For maximum flavor, toast your Jamaican jerk seasoning briefly in the pot before adding other ingredients. This helps release its aromatic oils and intensifies the spice profile.
- Choose bone-in, skin-on chicken thighs if possible, as they provide more depth of flavor and remain juicier during cooking.
- Let the chili rest for 10-15 minutes after cooking to allow the flavors to meld and develop a richer taste.
- For a spicier version, add a diced scotch bonnet pepper or increase the amount of jerk seasoning.
- If you prefer a thicker chili, you can use a potato masher to crush some of the black beans or add a tablespoon of cornmeal during the last 10 minutes of cooking.
- Garnish with fresh herbs like cilantro or green onions to add a bright, fresh contrast to the rich, spicy chili.
Nutrition Facts
Calories: 193kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
