Slow Cooker Jamaican Jerk Chicken Chili with Plantain Chips

• Gluten free

• Meat

  • 2 lbs Chicken breasts or thighs, boneless skinless
  • 1 cup Jamaican jerk marinade

• Produce

  • 1 Avocado
  • 3 Bell peppers
  • 1 (15 ounce can Black beans
  • 1/4 cup Cilantro
  • 6 cloves Garlic
  • 8 sprigs Green onion
  • 1 Habanero pepper
  • 1 (15 ounce can Kidney beans
  • 3 Limes, juice of
  • 3 Plantains, large unripe green
  • 2 tsp Thyme, dried
  • 1 (28 ounce can Tomatoes
  • 1 White onion, large

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 2 tsp Allspice, ground
  • 1 tsp Black pepper
  • 1 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 2 tsp Kosher salt
  • 1 Sea salt, coarse

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 Cheddar cheese

Found on hostthetoast.com

Ingredients

• 2 - 2½ pounds boneless, skinless chicken breasts or thighs
• 8 sprigs green onion, plus more, to top
• 1 large white onion, diced
• 3 bell peppers, diced (I like to use one red, one green, and one yellow)
• 1 habanero pepper, finely minced
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black beans
• 1 (28 ounce) can crushed tomatoes
• 6 cloves garlic, minced
• 1 cup jamaican jerk marinade
• ¼ cup low sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons dried thyme
• 2 teaspoons cumin
• 2 teaspoons ground allspice
• 1 teaspoon black pepper
• ½ teaspoon cinnamon
• Juice of 3 limes
• ¼ cup chopped cilantro
• Shredded cheddar cheese, to top
• Sliced avocado, to top
• 3 large unripe (green) plantains
• Vegetable oil, for frying
• Coarse sea salt

Directions

• Combine the chicken, onions, peppers, beans, crushed tomato, garlic, jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir gently to ensure that the spices are distributed.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours. In the mean time, make the plantain chips.
• Cut off the ends of the plantains and cut shallow, vertical slits in each side of the skin of each plantain. Microwave for 1 minute at 50 percent power. Pull off the peel of each plantain, and then slice into ⅛ thick slices using a mandoline.
• In a large, heavy-bottomed pot, heat an inch and a half of oil to 350°F over medium heat. Working in batches, carefully add the plantain slices to the hot oil. Cook until golden brown, turning occasionally, about 4-5 minutes. Using a slotted spoon, transfer the plantain chips to a paper towel lined plate to drain and cool. Then, sprinkle with sea salt. Set aside until ready to serve.
• When the chili has cooked, remove the lid, stir, and shred the chicken. Then, mix in the lime juice and cilantro. Taste and adjust seasonings accordingly.
• Serve warm with additional green onion, shredded cheese, and sliced avocado, if desired.