Jamaican Jerk Chicken Chili


  • 1 Lb Ground Chicken
  • 1 Large Sweet Potato
  • 1- 15 oz Can Pinto beans, red kidney beans and black beans Rinsed and drained
  • 1- 15 oz Can Corn Rinsed and drained
  • 1-28 oz Can Whole plum tomatoes smashed them and retain the juice
  • 3 – 3 1/2 Cup Broth( or water)
  • 2 Tablespoon Dry Jerk Seasoning
  • 1 medium onion Chopped
  • 2 cups Fresh Kale chopped
  • 1 Tablespoon Olive oil
  • 1/4 Cup Cilantro plus more for serving
  • Salt and fresh pepper taste


  • Heat the oil over medium-high heat in a skillet. Add the onion, chicken, 1 tablespoon jerk seasoning. Keep moving it around in skillet. When the chicken is browned and crumbled and the onions have softened, remove from the pan and set aside.
  • In the slow cooker- Add the sweet potato, corn, black beans, pinto beans, broth, tomatoes and the remaining spices- stir to combine.
  • Cover and cook on high for 3-4 hours or low for 5-6 hours.
  • After an hour add the quinoa and kale.
  • Cover and cook until the potatoes are tender.
  • Stir in additional stock if the chili is thicker than you would like (I added about 1/2 cup extra).
  • Serve warm with desired toppings..
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