How long it takes: 50 minutes Equipment you’ll need: large pot or Dutch oven Servings: 6 My husband and I went to Jamaica for our honeymoon and of course, we loved the food. Many different cultures are represented in Jamaican cuisine, including British, Indian, African, Chinese, and Spanish, so it’s hard to characterize the food. Let’s just stick with unique and delicious! White chicken chili is credited to the American southwest area but with a few additions, I’ve made it a Caribbean entree. Fusion cuisine, folks! I think you’re going to love it. If you’re looking for a more traditional chicken chili, I have a few recipes for that, too. Try my 5-ingredient white chicken chili (so easy!), Instant Pot white chicken chili, slow cooker white chicken chili, or my most requested recipe for white chicken chili.
One Pan Jerk Chicken Chili
Ready in less than an hour. This Caribbean-style chil is easy to make; from start to finish, it should take you about 50 minutes. Still sounds like too much time? Only about 15 minutes is active, the rest of the time is pretty much hands off while the chili simmers. Clean-up is easy, too, with only one pan to wash. Not fussy about time. You can let the chili simmer for a lot longer than an hour if you want. It’s really easy that way. Prepare it when you have a spare 15 minutes and let it simmer quietly on the stove while you take care of other tasks. Uniquely seasoned. This savory jerk chicken chili is made with bite sized chunks of boneless skinless chicken breasts, white beans, chopped onions, green and red bell peppers, and canned diced tomatoes. That sounds a lot like any chicken chili, right? To give it a unique Caribbean flavor, jerk seasoning and a dash of hot pepper sauce is added to the mix. Garnished with fresh mango and cilantro, jerk chili is a refreshing change from the ordinary.
Ingredient Notes
How To Make Jerk Chicken Chili
Like most chilis, jerk chicken chili is pretty easy to make. You’ll need a large pan or Dutch oven. Heat a little oil in the pan and add the cut-up chicken. Brown it for five minutes or so, stirring occasionally. Add the onions and peppers, and cook them for another five minutes or until they begin to soften. Smells pretty good already, doesn’t it? Add the remaining ingredients: tomatoes, broth, seasoning, beans, and hot pepper sauce. Stir well and bring the mixture to a simmer. Turn the heat down and simmer for a half hour or so. More time won’t make much of a difference so don’t worry if you’re not ready to serve it. Taste the chili and season with more salt, if necessary. Add more jerk seasoning or hot sauce, if you like. Put the hot sauce on the table so folks can add more if they like things spicy. Serve the jerk chili with warm homemade Dutch oven bread or flatbread. Whole wheat cornbread is always a good choice, too!
Recipe Variations
Chicken alternatives: Boneless skinless chicken thighs are fine, if you prefer dark meat. Or add already cooked chicken (like rotisserie chicken or Instant Pot shredded chicken) to the chili when you add the beans. Adjust the heat. Increase the spices and hot pepper sauce if you like it spicy, or decrease them if you don’t. Add garlic, if you want. Only have one kind of bell peppers? No problem! A mix is more colorful but using a single color won’t affect the flavor of the chili. Use a different type of bean. Pinto, black, or navy beans are good choices. Looking for something different? Try my Jamaican rasta pasta. It’s an easy one pot pasta recipe that I’m sure you’ll love!
Storage & Reheating Tips
To Freeze: Jerk chicken chili is a perfect make ahead meal. You can easily make a double batch for future dinners. Put the chili in freezer safe storage containers and freeze for up to 3 months. Thaw overnight in the refrigerator for best results. Leftovers: Cool the chili before putting into an airtight container or covered dish. Leftovers will last for three to four days in the fridge. Reheat: Put the chili into a saucepan over low to medium heat until warmed through. Individual portion can be gently reheated in the microwave, using a microwave safe bowl. Cover the bowl to avoid spatters. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #82. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.