Jerk Chicken Chili

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 yellow bell pepper, chopped
• 3 tablespoons chili powder
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 large rotisserie-cooked chicken, meat shredded
• 1 quart chicken broth
• 28 ounces stewed tomatoes
• 16 ounces black beans, undrained
• 16 ounces small white beans, undrained
• 2 tablespoons chopped pickled jalapeno peppers
• 3 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• 1 ounce semisweet chocolate

1. Heat oil in a large pot over medium-high heat.
2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
4. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20-25 minutes.
5. Stir in garlic, cilantro, chocolate. Remove from heat and let stand for 5 to 10 minutes before serving.

olive oil, onion, yellow bell pepper, chili powder, thyme, ground cinnamon, ground allspice, chicken, chicken broth, tomatoes, black beans, white beans, jalapeno peppers, garlic, fresh cilantro, chocolate

Taken from www.food.com/recipe/jerk-chicken-chili-438464 (may not work)