Jamaican Jerk Chili






2 ½ lbs. boneless, skinless chicken thighs (because they save lives)

6 sprigs green onion, plus more for garnish

1 Vidalia onion, diced

3 peppers (red, yellow, orange or green)

1 habanero, finely minced

1 (15 oz) can kidney beans

1 (15 oz) can black beans

1 (15 oz) can crushed tomatoes

6 cloves garlic, minced

1 cup your favorite jerk marinade (or my RECIPE)

¼ cup low sodium soy sauce

1 tbsp. Tastic original

2 tsps. dried thyme

2 tsps. cumin

2 tsps. ground allspice

1 tsps. Tastic sweet

Juice of 3 limes

¼ cup chopped cilantro

Shredded cheddar cheese, to top chili

Sliced avocado, optional (garnish)

Add some PLANTAINS on top, optional (garnish)



  1. Combine the chicken, peppers, beans, onions, crushed tomato, garlic, jerk marinade, soy sauce, both Tastic spices, thyme, cumin & allspice in a slow cooker. Stir gently to mix the spices.
  2. Cover and cook. On high it will take about 4 hours. On low it will be about 6-8 hours.
  3. When the chili has cooked, removed the lid, stir, and shred the chicken. Then, mix in the lime juice and cilantro. Adjust and season to taste.
  4. Serve warm with additional green onion, shredded cheese, and sliced avocado, if desired.


* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊


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