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Jamaican Jerk Chicken Chili

A delicious Jamaican chili to help keep you warm in the months you're really missing the gorgeous beaches of Jamaica!

Course Main Course
Cuisine Caribbean
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Servings 8

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breasts or thighs
  • 8 sprigs green onion more to top
  • 1 large white onion diced
  • 3 bell peppers
  • 15 ounce kidney beans
  • 15 ounce black beans
  • 28 ounce crushed tomatoes
  • 1 habanero pepper finely minced
  • 6 cloves of garlic minced
  • 1 cup mild Jamaican marinade
  • 3 limes juiced
  • 1/2 tsp cinnamon
  • 1 tsp black pepper
  • 2 tsp ground, allspice
  • 2 tsp cumin
  • 2 tsp dried thyme
  • 2 tsp kosher salt
  • 1 tbsp brown sugar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup cilantro chopped
  • Sliced avocado to top
  • shredded cheddar cheese to top

Instructions

  1. Combine chicken, onions, peppers, beans, crushed tomato, garlic, jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir all ingredients together, until they are mixed well.

  2. Cover and cook on low for 6-8 hours or high for 4 hours.

  3. Once chili has cooked, stir and shred the chicken.

  4. Mix in lime juice and cilantro.

  5. Serve warm and top with shredded cheese, sliced avocado and green onion.