{Jerk Chicken Chili}

If you are a fan of chili then you must try this one. My boys liked it and Gavin even ate three bowls of it! :) I found this at Smells like home. I made one slight adjustment to it that is adjusted in this recipe. It's not hard to make. Oh, and just so you know, Jerk chicken is a caribbean dish marinated in the famous jerk sauce of Jamaica! And it's traditionally very spicy, but there are lots of versions. This version isn't really spicy. Let me know if you try it and how you like it! Enjoy!

Jerk Chicken Chili

Ingredients:

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

6 cups shredded chicken(you can use a rotisserie chicken too)

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

Directions:

1. Heat oil in a large pot over medium-high heat.

2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

4. 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.

5. Stir in garlic, cilantro, chocolate. Turn off the heat and let stand for 5 to 10 minutes before serving.

6. Garnish with sour cream and cilantro.

*You can find pickled jalapenos in two different sections of the store. By the pickles or by the salsa.

Source: Pam Anderson, Perfect One-Dish Dinners