Caribbean Chicken Chili

1. 1

   Cut the onion in half lengthwise, then cut each half crosswise into thin half-moon slices; youll need 1 cup.

2. 2

   Place the olive oil in a 4-quart saucepan over medium heat.

3. 3

   Add the sliced onion and cook, stirring with a wooden spoon until soft, 3 minutes.

4. 4

   Add the chicken and jerk seasoning and cook, stirring, until the chicken is coated with the seasoning, 1 minute longer.

5. 5

   Remove the pan from the heat and stir in the beans with their liquid and the bouillon cube and hot pepper sauce.

6. 6

   Fill one of the bean cans with water, add this to the pan, and stir.

7. 7

   Place the pan over high heat until the liquid comes to a boil and the bouillon cube dissolves.

8. 8

   Reduce the heat to low, cover the pan, and let the chili simmer for 10 minutes.

9. 9

   Add the cream to the chili, if desired, stir, cover, and cook for 2 minutes longer.

10. 10

    Ladle the chili into serving bowls and serve garnished with chopped chives, cilantro, and/or diced mango and red bell pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.