This week, the Sunday Supper group is sharing dinners that are quick and simple to put together…as a Back to School feature! We know how crazy it can be with activities when school starts back up. I know in my own homeschooling home, regular things get disrupted, and everything goes haywire until the new routine sinks in.
Today I am sharing with you, Jerk Chicken Chili.
This chili is full of flavor, but is quick enough to make on a busy weeknight.
To begin, dice up a yellow bell pepper, and a medium sized onion.
Measure out 3 tablespoons of chili powder, 1 1/2 teaspoon thyme, 1 teaspoon of cinnamon and a half teaspoon of allspice. Set it aside.
Cut up 4 boneless, skinless chicken breasts into 1 inch pieces. Sprinkle them with some salt & pepper.
In a Dutch oven, heat a tablespoon of extra virgin olive oil over medium heat. Toss in the pepper and onion. Cook them about 2 minutes, or until they are tender.
Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
Add in a 14 ounce can of diced tomatoes, and a 14 ounce can of tomato sauce.
Next, toss in a 14 ounce can of rinsed and drained black beans and a 14 ounce can of rinsed and drained mixed (pinto/kidney) beans.
Pour in a cup and a half of chicken broth. Then toss in some sliced, pickled jalapeno peppers…1 to 2 tablespoons.
And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occasionally.
Now for the last ingredient….turn off the heat, and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
Stir them in until melted.
Serve the chili, topped with some sour cream, grated cheese, or whatever you enjoy. I sided mine with some super-simple Skillet Cheddar Biscuits….which I will share with you this week!
That’s it!
Enjoy!
_____
Now check out all of these amazing dishes….we are here for your fast-dinner needs!!!
- Greek Dogs by Supper For a Steal
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with creamy kale pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Garlicky Pasta with Swiss Chard and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
- Tots Your Tots Will Love by The Hand that Rocks the Ladle
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
_____
Jerk Chicken Chili
by Conni Smith | The Foodie Army Wife.com
1 yellow bell pepper
1 medium onion
3 Tb Chili powder
1 1/2 tsp thyme
1 tsp cinnamon
1/2 tsp allspice
4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp ground black pepper
1 Tb extra virgin olive oil
14 ounce can tomato sauce
14 ounce can diced tomatoes
14 ounce can black beans, rinsed and drained
14 ounce can mixed beans (kidney/pinto), rinsed & drained
1 1/2 c chicken broth
1-2 tablespoons sliced, pickled jalapeno peppers
1 T dry cilantro (or 1/4 c fresh, chopped)
2 tb semi-sweet chocolate chips
Suggested toppings: Sour Cream, grated cheese, sliced scallions, etc.
To begin, dice up the yellow bell pepper and onion. Set aside.
Measure out the spices, and set them aside.
Cut up the boneless, skinless chicken breasts into 1 inch pieces.
Sprinkle them with some salt & pepper.
In a Dutch oven, heat the extra virgin olive oil over medium heat. Toss in the pepper and onion. Cook them about 2 minutes, or until they are tender.
Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
Add in the tomatoes, tomato sauce, beans and chicken broth.
Toss in some sliced, pickled jalapeno peppers…1 to 2 tablespoons.
And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occasionally.
Now for the last ingredient….turn off the heat, and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
Stir them in until melted.
Serve the chili, topped with some sour cream, grated cheese, or whatever you enjoy. I sided mine with some super-simple Skillet Cheddar Biscuits.
Enjoy!
