"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." — Cookaholic
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1 1/2 pounds
chicken meat, cut into chunks
salt and black pepper to taste
jalapeno pepper, seeded and minced
dried thyme leaves
rubbed dried sage
cayenne pepper, or to taste
1 (4 ounce) can
chopped green chilies
1 (32 ounce) carton
3 (15.5 ounce) cans
white beans, drained and rinsed
shredded Pepper Jack cheese
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Jerk Chicken Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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