Jamaican Jerk Chili
Prep time: 
Cook time: 
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Serves: 10 (about 1 cup chili over ¾ cup rice with 2 tablespoons mango salsa)
Recipe submitted (by Stacey) to the Rocket City Chili Cookoff and took 2nd place in the "Anything Goes" category and won People's Choice!
Mango Salsa
  • 2 mangoes, peeled and diced
  • Juice of 1 lime
  • ¼ cup cilantro, chopped
  • pinch of salt
  • 1 tsp cumin
Caribbean Coconut Rice:
  • 1 Tbsp unsalted butter
  • 1½ Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 (3-inch) cinnamon sticks
  • 2 cups jasmine rice, rinsed and drained
  • 2 (15 oz) cans light coconut milk
  • 2 cups water
  • 2 tsp sugar
  • 1 tsp kosher salt
  • zest of 1 lime
  • ¼ tsp white pepper
Jamaican Jerk Chili:
  • 2 lbs boneless, skinless chicken breasts
  • ⅓ cup jerk seasoning, divided
  • 3 Tbsp canola oil, divided
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 Tbsp fresh ginger, grated
  • 5 garlic cloves, minced
  • 1 scotch bonnet or habanero pepper, minced
  • 1½ tsp all-spice
  • 2 tsp smoked paprika
  • 1 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp chili powder
  • ¼ cup molasses
  • 1 tsp liquid smoke
  • 2 (15 oz) cans fire-roasted diced tomatoes
  • 2 cans no added salt red beans, rinsed and drained
  • 1 cup low-sodium chicken broth
  1. To make the salsa: Combine ingredients in a small bowl and let sit for several hours in the fridge, allowing the flavors to marry.
  2. To make the rice: Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, water, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes (adjust cook time according to directions on rice packaging). Fluff rice with fork, cover, and let rest 5 minutes.
  3. To make the chili: Rub all but 2 tablespoons of jerk seasoning over surface of chicken on all sides. Heat a large pot over medium heat and add 1 tablespoon oil. Once hot, add the chicken and cook 8-10 minutes or until cooked through. Remove to a cutting board and allow to cool to touch. Dice or shred using 2 forks and set aside.
  4. Meanwhile, heat remaining 2 tablespoons of oil in the same pot. Once hot, add onion and bell peppers. Cook until softened and beginning to brown, about 10 minutes. Add ginger, garlic, scotch bonnet/habanero, all-spice, paprika, cumin, cinnamon, and chili powder; stir continuously for 30-60 seconds. Add the molasses, liquid smoke, tomatoes, beans, and chicken broth. Bring to a simmer and cook for 20 minutes over low heat.
  5. Add diced/shredded chicken and cook for 15 minutes longer.
  6. To serve, place rice on bottom of bowl. Cover with chili and top with a dollop of mango salsa.
Recipe submitted by Stacey M.
Nutrition Information
Serving size: 1 cup chili over ¾ cup rice w/ mango salsa Calories: 491 Fat: 11.0 Carbohydrates: 68.3 Sugar: 15.4 Sodium: 844 Fiber: 8.0 Protein: 31.3 Cholesterol: 47.0
Recipe by Prevention RD at https://preventionrd.com/2014/09/5th-annual-chili-contest-entry-2-jamaican-jerk-chili-weekly-menu/