Extra Counter Space: Jerk Chicken Chili

After going out to eat the other night and having some really good jerk chicken nachos, I really wanted to make something with jerk spices. My apartment complex was having a chili cook-off so I decided to make Jerk Chicken Chili. I won third place and a set of ceramic mason jars! How southern, right? Even though it was a small competition, it was still a lot of fun. My parents came up to participate and we had a great time. Here's the recipe!:

What you'll need:

Extra virgin olive oil, as needed

2 onions, diced

1 green bell pepper, seeded and diced

5 garlic cloves, minced

1 1/2 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ground cloves

1 1/2 tsp ground allspice

1 1/2 tbsp chili powder

2 tsp cumin

1 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1/4 cup brown sugar

1 rotisserie chicken, shredded

2 15 oz. cans black beans

1 14.5 oz can diced tomatoes

1 4 oz. can diced green chilies

1 qt chicken broth or stock

Salt, as needed

In a large pot over medium high heat, coat the bottom with olive oil. When the oil is hot add the onions and green pepper. Season generously with salt. Cook until the onion is translucent and the veggies have softened.

In the meantime make your spice mixture. In a bowl combine the cinnamon, nutmeg, cloves, allspice, chili powder, cumin, thyme, garlic and onion powder and brown sugar. Mix well.

Add 2 tbsp of the spice mixture to the shredded chicken and set aside.

When the onions and bell pepper have softened add the garlic. Cook a minute more then add the rest of the spice mixture. Cook for a minute to wake up the spices.

Add the green chilies, beans (with juice) and tomatoes. Season again with salt.

Add the chicken and stir.

Add the broth. Bring to a boil then reduce the heat to low and let simmer, partially covered, for an hour.

I served mine with shredded lettuce, cheese, scallions and chips!