Jerk Chicken Chili

Can we just agree that nothing beats chili on a cold day?  Nothing warms the soul like a smooth chili with bite.  Over the past decade, I've fallen in love with chicken and pork based stews.  This is one of my favorites.  This is definitely a winner.  Without further ado, I present my Jerk Chicken Chili.

Ingredients:

1 t olive oil

1 large yellow onion, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

3 T chili powder

1.5 t thyme

1 t cinnamon

0.5 t ground allspice

1 large roasted chicken, meat removed and shredded (about 6 cups)

4 c chicken stock

14 oz. diced tomatoes

15 ox. black beans, undrained or only partially drained

15 oz. Cannelli (or other white) beans, undrained or only partially drained

1 roasted jalapeno

3 large garlic cloves, minced

1/2 c chopped fresh cilantro

1 oz semisweet chocolate

2 T cornmeal or masa 

Directions:

Heat oil in dutch oven over medium-high heat.  Add onion and bell pepper and cook until softened, about 5 minutes.  Add chili powder, thyme, cinnamon, and allspice.  Cook until fragrant, about a minute.  Add shredded chicen and stir to coat with spices.  Add stock, tomatoes, beans, and jalapenos.  Bring to a boil.  Cover partially and reduce heat to a simmer.  Simmer 20 minutes.

Add garlic, cilantro, chocolate, and cornmeal or masa.   Turn off the heat and let stand for 5 to 10 minutes. Stir well.  Serve.