Description
A hearty and comforting slow cooker chili infused with the bold flavors of Jamaican jerk seasoning, served with crispy plantain chips.
Ingredients
- 2 – 2 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 sprigs green onion, plus more for topping
- 1 large white onion, diced
- 3 bell peppers, diced (1 red, 1 green, 1 yellow)
- 1 habanero pepper, finely minced
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 1 (28 ounce) can crushed tomatoes
- 6 cloves garlic, minced
- 1 cup mild Jamaican jerk marinade
- 1/4 cup low sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 2 teaspoons cumin
- 2 teaspoons ground allspice
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- Juice of 3 limes
- 1/4 cup chopped cilantro
- Shredded cheddar cheese, for topping
- Sliced avocado, for topping
- 3 large unripe (green) plantains
- Vegetable oil, for frying
- Coarse sea salt
Instructions
- Combine the chicken, onions, peppers, beans, crushed tomatoes, garlic, Jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir gently to ensure that the spices are distributed.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours.
- Prepare the plantain chips. Cut off the ends of the plantains and cut shallow, vertical slits in each side of the skin of each plantain. Microwave for 1 minute at 50 percent power. Pull off the peel of each plantain and slice into 1/8-inch thick slices using a mandoline.
- Heat an inch and a half of vegetable oil to 350°F over medium heat in a large, heavy-bottomed pot. Carefully add the plantain slices in batches to the hot oil. Cook until golden brown, turning occasionally, for about 4-5 minutes. Using a slotted spoon, transfer the plantain chips to a paper towel-lined plate to drain and cool. Sprinkle with sea salt.
- Once the chili has cooked, remove the lid, stir, and shred the chicken. Mix in the lime juice and cilantro. Taste and adjust seasonings accordingly.
- Serve warm with additional green onions, shredded cheese, and sliced avocado, if desired.
Notes
Adjust the spices to your preference; add more habanero for extra heat. Store leftovers in an airtight container for 3-4 days.
