Jerk Chicken Chili with Fresh Mango Salsa

By: Crystal Schmidt

Servings: 6

4oz bacon, ground or finely chopped
1 medium onion, chopped
1 green pepper, seeded and chopped
2 large jalapeno peppers, seeded and finely chopped
2 stalk of celery, finely chopped
3 cloves garlic, grated or finely minced
3 Tbs chili powder
1 Tbs ground cumin
1 tsp jerk seasoning spice
1 Tbs natural cocoa powder (optional, but great!)
1 tsp sea salt
1 tsp fresh ground black pepper
3 Tbs tomato paste
1- 15oz can petite diced tomatoes
4 cups chicken stock
1 medium zucchini, chopped
3 cups cooked, shredded chicken
½ cup finely minced fresh mango
2 Tbs finely minced fresh jalapeno
2 Tbs finely minced red onion
1-2 tsp fresh lime juice

Instructions: In a large pot, cook the bacon over medium heat for 6-8 minutes, until almost cooked through. Add in the chopped onion, green pepper, jalapeno, and celery; cook, stirring occasionally for 8-10, until vegetables are well cooked.

Add in the garlic, chili powder, cumin, jerk seasoning, cocoa powder, salt, pepper, and tomato paste; stir and cook for 2-4 minutes and then add in the can of diced tomatoes and all their juice along with the chicken stock. Bring to a boil and then reduce to a simmer and cook for 20 minutes. Add in the zucchini and shredded chicken, cook 15 minutes more.

To make the salsa combine the mango, 2 Tbs finely minced fresh jalapeno, red onion and lime juice. To serve, place the chili in a bowl and add a spoonful of the mango salsa on top!


Categories: Chili Contest


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