Jerk Chicken Chili

My mom made this chili for our family this past weekend and we all loved it!  She served it with Buttermilk Jalepeno Cornbread, which will be posted soon.

This meal was perfect for a snowy night in with family.  A night in which my dad discovered "on demand" movies...yikes.

Jerk Chicken Chili

Source: Smells Like Home

Yields a huge pot

Ingredients 

1 tablespoon olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, undrained or partially drained
1 can (15 oz) small white beans, undrained or partially drained
2 tablespoons chopped pickled jalapenos
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 ounce semisweet chocolate
2 tablespoons cornmeal or 3 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)

Directions

Heat oil in a large pot over medium-high heat.

Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired.  If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken.  Turn off the heat and let stand for 5 to 10 minutes before serving.