Make the most of your time with this delicious (and healthy) Caribbean-flavored entrée. Before weeknight schedules fill up, toss your chili ingredients into the saucepot on Sunday night for a ready-to-serve dinner during the week. Try serving with whole wheat or multi-grain bread.
Prep: 20 minutes
Cook: 45 minutes
1. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until crisp, stirring frequently. Reduce heat to medium. Add bell peppers and onion, and cook 3 to 4 minutes, stirring frequently. Stir in chili powder, marjoram, oregano, cumin and garlic powder, and cook 1 minute. Stir in flour, salt, cayenne pepper and black pepper.
2. Add tomatoes, beans, broth and lemon juice, and bring to a simmer; simmer 20 minutes, stirring occasionally.
3. Meanwhile, season chicken on both sides with jerk seasoning. Heat oil in large nonstick skillet over medium-high heat; cook chicken 3 to 4 minutes or until deep brown in color, turning once. Reduce heat to medium, and cook chicken 5 to 6 minutes longer or until internal temperature reaches 165°, turning occasionally. Cut chicken into ½-inch pieces.
4. Ladle chili into serving bowls and top with chicken. Garnish with sour cream, pico de gallo and cilantro, if desired.
Approximate nutritional values per serving: 305 Calories, 3g Fat (1g Saturated), 15mg Cholesterol, 530mg Sodium, 46g Carbohydrates, 10g Fiber, 22g Protein