traditional chili, but that's totally fine by me. This is carrots, orange bell pepper, fresh corn, onion and garlic.
Jerk Chicken Chili
Adapted from A Hint of Honey!
1 Tablespoon olive oil
1 large onion, chopped
1 orange bell pepper, chopped
1 ear of corn, removed from cob
3 cloves garlic, minced
4 Tablespoons chili powder
1/2 of shredded leftover jerk chicken
OR 2 lbs. shredded rotisserie chicken seasoned with all spice and cinnamon
4 cups chicken stock
1 15 oz. can diced tomatoes
1 15 oz. can black beans, drained and washed
1 15 oz. can white beans, drained and washed
2 Tablespoons pickled jalapenos, diced
1/4 teaspoon unsweetened cocoa powder
1 Tablespoon butter
Salt and pepper, to taste
Sour cream, cheddar cheese and green onions, for garnish
In a large stock pot, heat olive oil over medium high heat and add in onion, bell pepper, corn and garlic. Saute for 3 minutes or until softened. Add in shredded chicken, chili powder and cocoa powder and stir to combine. Pour in chicken stock, diced tomatoes, black beans, white beans and pickled jalapenos. Cover and simmer for 20-25 minutes. Add salt and pepper to taste as well as the butter. Serve with sour cream, cheddar cheese and green onions and enjoy!