Ingredients: |
Ingredients: 2.5 lbs chicken breasts
1 can black beans
1 can kidney beans
28 ounce crushed tomatoes
1 medium onion, diced
2 bell peppers, diced
1/8 cup minced garlic
1 habanero pepper, finely diced
3 T chili powder
3 T ground cumin
2 T brown sugar
2 tsp salt
2 tsp ground black pepper
zest of one orange
zest of one lime
1/2 T ground allspice
1/2 T dried thyme
3/4 T cayenne pepper
3/4 T ground sage
1 tsp ground nutmeg
1/4 tsp ground cinnamon
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
juice of two oranges
juice of one lime
2 cups chicken broth
1/4 cup soy sauce
Toppings
sour cream
shredded cheese
chopped cilantro
chopped green onions
lime wedges
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Directions: |
Directions:Step 1
Make the spice mix. Add chili powder, cumin, sugar, salt, black pepper, allspice, thyme, cayenne pepper, sage, paprika, onion powder, garlic powder, nutmeg, and cinnamon together in a bowl and stir until well combined.
Step 2
Turn on a medium sized slow cooker and set to high. Add the diced onions, habanero, and garlic to the slow cooker. If you are choosing to cook on the stove top, cook 5-10 minutes in 1/4 c of olive oil. *Note: Habanero peppers are very spicy. Please take care to use gloves when mincing. Removal of seeds will help attenuate the heat. Alternatively you may use jalapeno peppers if you do not like spicy food.
Step 3
Add the spice mix to the slow cooker. Zest the orange and the lime and add. Juice the oranges and lime and add. Stir to incorporate.
Step 4
Add the beans, crushed tomatoes, chicken broth, soy sauce, and chicken breasts to the slow cooker. Cook, covered, 3-4 hours on high (or 7-8 hours on low). Check liquid levels and adjust with more water if necessary.
Step 5
When chili has cooked 3-4 hours, remove the chicken breasts and shred before returning to chili. Cook an additional 1 hour on high.
Step 6
Serve over rice or pasta if desired, garnished with sour cream, cheese, cilantro, green onions, and lime wedges. |
This recipe for Jerk Chicken Chili is from