Thursday, September 28, 2017

Jerk Chicken Chili with Serrano Chile Cream

After weeks of crazy hot weather, it finally feels like fall again! And when I feel that cold, crisp breeze come through the window, I immediately crave a warm bowl of soup or chili. This chili has such an incredible depth of flavor and it's chock full of veggies and protein to keep you full and satisfied. This would be a great meal to prep at the beginning of the week and take to work for lunch (it definitely gets better the longer it sits). Serve this as is, or with cornbread on the side for dipping.



1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato, garlic and serrano chile and cook for 5 minutes, or until the veggies are slightly tender.


2. Add the spices and citrus zest/juice and cook for 2 minutes longer.


3. Add the beans, tomatoes, chicken broth and chicken. Bring to a simmer, cover and cook for 25 minutes on medium-low.


4. Meanwhile, combine the serrano chile cream ingredients in a small bowl.


5. Scoop the chili into serving bowls and top with a dollop of cream.


Jerk Chicken Chili with Serrano Chile Cream
Serves 6

All you need:
2 tablespoons coconut oil (or olive oil)
1 red onion, diced
1 sweet potato, peeled and diced
4 garlic cloves, minced
1 serrano chile, minced
1/4 cup chili powder
2 tablespoons ground cumin
1 tablespoon agave nectar
2 teaspoons salt
1 teaspoon freshly ground black pepper
Juice and zest of 1 orange
Juice and zest of 1 lime
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
2 cans pinto beans, drained and rinsed
2 cups chicken broth
2 cups shredded rotisserie chicken

Cream
1 cup sour cream
Juice of 1 lime
1 serrano chile, minced
1/2 teaspoon agave nectar
1/2 teaspoon garlic powder
1/2 teaspoon salt

All you do:
1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato, garlic and serrano chile and cook for 5 minutes, or until the veggies are slightly tender.
2. Add the spices and citrus zest/juice and cook for 2 minutes longer.
3. Add the beans, tomatoes, chicken broth and chicken. Bring to a simmer, cover and cook for 25 minutes on medium-low.
4. Meanwhile, combine the serrano chile cream ingredients in a small bowl.
5. Scoop the chili into serving bowls and top with a dollop of cream.

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