Jerk Chicken Chili - cooking recipe

Ingredients

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

Preparation

Heat oil in a large pot over medium-high heat.
Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
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.
Stir in garlic, cilantro, chocolate. Remove from heat and let stand for 5 to 10 minutes before serving.