Directions
- 1Throw 2.5 pounds of boneless, skinless chicken breasts or thighs, 1 large white onion diced, 3 bell peppers diced, 1 finely minced habanero pepper, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (28 ounce) can crushed tomatoes, 6 minced garlic cloves, 1 cup of mild Jamaican jerk marinade, 1/4 cup low sodium soy sauce, 1 tablespoon of brown sugar, 2 teaspoons of kosher salt, 2 teaspoons of dried thyme, 2 teaspoons of cumin, 2 teaspoons of ground allspice, 1 teaspoon of black pepper, and 1/2 teaspoon of cinnamon in a crockpot.
- 2Stir all ingredients well.
- 3Cook on low for 6 hours or on high for 4 hours.
- 4Shred the chicken and mix it back into the chili.
- 5Serve over rice with sour cream and lime.
Ingredients
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 8 sprigs green onion
- 1 large white onion
- 3 bell peppers
- 1 habanero pepper
- 15 ounce can kidney beans
- 15 ounce can black beans
- 28 ounce can crushed tomatoes
- 6 cloves garlic
- 1 cup mild jamaican jerk marinade
- 0.25 cup low sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 2 teaspoons cumin
- 2 teaspoons ground allspice
- 1 teaspoon black pepper
- 0.5 teaspoon cinnamon
- 1 serving sour cream
- 1 serving lime
- 1 serving rice
Equipment
Crockpot
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