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.