Jerk Chicken Chili

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 533 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon ground allspice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin
• 2 limes, juiced
• salt and black pepper to taste
• ½ teaspoon cayenne pepper, or to taste
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon dried thyme leaves
• 1 (32 ounce) carton chicken broth
• 1 ½ pounds chicken meat, cut into chunks
• 1 teaspoon rubbed dried sage
• 3 (15.5 ounce) cans white beans, drained and rinsed
• 8 ounces shredded Pepper Jack cheese

Recipe Instructions

Step 1

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.

Step 2

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.