⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 2 tbsp Jerk seasoning
• 2 tbsp Olive oil
• 1 Large onion
• 2 Bell peppers
• 2 Garlic cloves
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• 1/4 tsp Cayenne pepper
• to taste Salt and black pepper
• 1 (28 ounce) can Crushed tomatoes
• 1 (15 ounce) can Diced tomatoes
• 1 (15 ounce) can Kidney beans
• 1 cup Chicken broth
• 1/2 cup Pepitas
• optional Sour cream or Greek yogurt
• optional Fresh cilantro

📖 Instructions

1. First things first: Let's prep our star ingredient – the chicken! Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes. Season generously with jerk seasoning (about 2 tbsp). Don’t be shy with the seasoning! You want that flavor to really pop.
2. Next, heat a large skillet over medium-high heat with 1 tbsp olive oil. Add the chicken and sear it on all sides until nicely browned (this usually takes about 5-7 minutes). Don't overcrowd the pan; work in batches if necessary.
3. Once the chicken is browned, set it aside and prepare the veggies. Chop 1 large onion, 2 bell peppers (any color works!), and 2 cloves of garlic. Now, into the same skillet goes the onion and peppers. Cook until they soften, about 5-7 minutes. Then toss in the garlic and cook for another minute until fragrant. Mmm, delicious smells already!
4. Time for the chili base! Add 1 tbsp olive oil to the skillet if needed. Then, add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (or more, if you’re a spice fiend!), and a generous pinch of salt and black pepper. Stir everything well for a minute, allowing the spices to bloom.
5. In goes the chicken! Add the seared chicken back to the skillet along with 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, and 1 cup of chicken broth. Stir everything to combine and bring the mixture to a simmer.
6. Reduce the heat, cover, and let it simmer gently for at least 30 minutes. This allows the flavors to meld beautifully. Longer simmering times result in even deeper flavors. If you have an immersion blender, go ahead and partially blend the chili for a thicker, heartier texture. (Alternatively, you can carefully transfer it to a regular blender in batches.)
7. While the chili simmers, toast the pepitas! Spread about 1/2 cup of pepitas on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until lightly browned and fragrant. Keep a close eye on them to prevent burning. They burn fast!
8. Finally, to serve: Ladle the jerk chicken chili into bowls and top generously with the toasted pepitas. Add a dollop of sour cream or Greek yogurt (optional) and a sprinkle of fresh cilantro (if you have some on hand). Enjoy! And don't forget a big glass of cold beer or your favorite beverage. This is best served hot and happy!

📝 Notes

• Adjust spice levels to your preference. Feel free to add other vegetables like carrots, zucchini, or corn.
• For a vegetarian version, substitute the chicken with 1 block (14 oz) firm tofu, crumbled, or 1 cup of cooked lentils.
• If you’re short on time, use pre-chopped veggies to speed up the process