Jerk Chicken Chili

Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

A combination between white chili and jerk chicken. Use milder chiles to prevent it from being too hot. Serve over corn or tortilla chips and add sour cream if desired.

By Cookaholic

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken meat with salt and pepper to taste. Stir into the hot oil, and cook until no longer pink in the center, about 8 minutes. Add the onion, jalapeno pepper, and garlic; continue cooking and stirring until the onions are tender, about 3 minutes more. Stir in the cumin, thyme, sage, oregano, allspice, cinnamon, nutmeg, cayenne pepper, salt, and cloves; cook and stir 1 minute.

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  • Pour in the lime juice, chopped green chilies, and chicken broth, then bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Stir in the rinsed white beans, and cook 10 more minutes to reheat. Stir in the Pepper Jack cheese until melted to serve.

Nutrition Facts

Per Serving:
533 calories; protein 26.5g; carbohydrates 41.7g; fat 29.6g; cholesterol 63.4mg; sodium 1056mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

nicujen
Rating: 4 stars
04/20/2011
My husband and I thought this recipe was delicious! The only thing I did differently was cooked the chicken first and shredded it and left out the lime juice. I also added some chopped green pepper. The blend of spices worked wonderfully. Mine actually cooked up pretty thick in the 45 min so I added about 8oz of water with the beans. It still had a wonderful flavor! Great recipe! Read More
Helpful
(3)

Most helpful critical review

Saveur
Rating: 3 stars
12/21/2010
Let's start by saying this was a very interesting recipe. I could not wait to try this I love jerk chicken. My finished dish was excellent but with some serious tweaks. I omited the sage and oregano cut the allspice to 1/2 teaspoon and only added juice of one lime glad I did more on that later. I simmered the chicken broth and spices a total of 2 1/2 hrs to meld the flavors. Tasted and way too acidic/sour. At that point I added three cans navy beans and two heaping tablespoons of brown sugar to counter act the sour and add a touch of sweetness. Worked like a charm. Then I simmered over an hour to get this from soup to chili consistency. The result was very tasty. I enjoyed trying this thanks for your submission. Read More
Helpful
(20)
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Saveur
Rating: 3 stars
12/20/2010
Let's start by saying this was a very interesting recipe. I could not wait to try this I love jerk chicken. My finished dish was excellent but with some serious tweaks. I omited the sage and oregano cut the allspice to 1/2 teaspoon and only added juice of one lime glad I did more on that later. I simmered the chicken broth and spices a total of 2 1/2 hrs to meld the flavors. Tasted and way too acidic/sour. At that point I added three cans navy beans and two heaping tablespoons of brown sugar to counter act the sour and add a touch of sweetness. Worked like a charm. Then I simmered over an hour to get this from soup to chili consistency. The result was very tasty. I enjoyed trying this thanks for your submission. Read More
Helpful
(20)
bethany
Rating: 3 stars
12/20/2010
Made this a couple days ago better the 2nd day. Too many different spices/flavors!! Oregano and sage are not really "jerk" spices; therefore eliminated them and added red pepper flakes and hot sauce to make it spicier. Also added green peppers. I will make it again making more spice adjustments. Read More
Helpful
(18)
ginnygrace84
Rating: 3 stars
04/05/2011
Good but little tweaks had to be made and it could have used more. For one it turned out much soupier than I had hoped. When I went to taste it just before serving it was so spicy my eyes started watering before the spoon even hit my lips. I added a good amount of brown sugar which cut the spicy a little and added an interesting sweetness to it but my lips still tingled after eating it. Read More
Helpful
(8)
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nicujen
Rating: 4 stars
04/20/2011
My husband and I thought this recipe was delicious! The only thing I did differently was cooked the chicken first and shredded it and left out the lime juice. I also added some chopped green pepper. The blend of spices worked wonderfully. Mine actually cooked up pretty thick in the 45 min so I added about 8oz of water with the beans. It still had a wonderful flavor! Great recipe! Read More
Helpful
(3)
Kenyatta
Rating: 5 stars
03/29/2020
This recipe was perfect....I usually tweak recipes to make them my own...but I couldn't think of a thing to change...so freaking good. Read More
fabeveryday
Allstar
Rating: 5 stars
09/15/2020
Delicious! The only change I made was to reduce the allspice to 1 teaspoon (I think 1 tablespoon might have been a typo) per the recommendation of other reviewers. It was spicy but full of flavor! My family loved it. Read More
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Lela
Allstar
Rating: 5 stars
09/29/2020
I liked this recipe. It was spicy and I enjoyed the flavors. I had to use 1 can of kidney beans because I didn't have enough white beans. After reading reviews, I decided to let everyone add the lime juice when I served the chili. Read More
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