NutritionSortLoading...
Loading...

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

2 tbsp jerk seasoning

1 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 cups chicken broth

1 tbsp brown sugar

1 tsp thyme

Salt and pepper to taste

Select allAdd

1. Step 1: Season the Chicken - Start by tossing the chicken pieces with the jerk seasoning until they’re evenly coated. Let them sit for about 10 minutes to absorb the flavors.

2. Step 2: Brown the Chicken - Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until it’s nicely browned on all sides, about 5-7 minutes.

3. Step 3: Sauté the Vegetables - Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are soft and the onions are translucent, about 5 minutes.

4. Step 4: Combine and Simmer - Stir in the black beans, kidney beans, crushed tomatoes, chicken broth, brown sugar, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes.

5. Step 5: Adjust Seasonings and Serve - Taste the chili and adjust the salt and pepper as needed. Serve hot with your favorite toppings.

Slow Cooker

After browning the chicken and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method is perfect for letting the flavors develop even more.

Variations

SortLoading...
Loading...

Swap the chicken for pork or beef for a different protein option.

Add sweet potatoes or butternut squash for a sweet and spicy twist.

Include corn or diced carrots for added texture and color.

Use different types of beans, such as pinto or white beans, to vary the flavor and texture.

For a smokier flavor, add a chipotle pepper in adobo sauce.

Select allAdd