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Jerk Chicken Chili

Spice up your kitchen and warm up your taste buds with a tantalizing twist on a classic comfort dish – introducing our Jerk Chicken Chili recipe. This fusion of Caribbean-inspired flavors, hearty beans, and succulent chicken creates a chili that’s as exciting as it is comforting.


  • 1 tbsp olive oil
  • 1 large yellow onion, chopped.
  • 1 yellow bell pepper, chopped.
  • 3 tbsp chili powder
  • 1 1/2 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 large rotisserie chicken, meat removed and shredded (about 6 cups)
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes.
  • 1 can (15 oz) black beans, undrained or partially drained
  • 1 can (15 oz) small white beans, undrained or partially drained
  • 2 tbsp chopped pickled jalapenos.
  • 3 large garlic cloves, minced.
  • 1/2 cup chopped fresh cilantro.
  • 1 oz semisweet chocolate
  • 2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)


  • 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 minutes.
  • Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired.  If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken.  Turn off the heat and let stand for 5 to 10 minutes before serving.
Category Health, Lifestyle, Nutrition, PHN News, Recipes
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