Jerk Chicken Chili

Directions

1. To begin, dice up the yellow bell pepper and onion. Set aside.
2. Measure out the spices, and set them aside.
3. Cut up the bonless, skinless chicken breasts into 1 inch pieces.
4. Sprinkle them with some salt & pepper.
5. In a Dutch oven, heat the extra virgin olive oil over medium heat. Toss in the pepper and onion. Cook them about 2 minutes, or until they are tender.
6. Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
7. Add in the tomatoes, tomato sauce, beans and chicken broth.
8. Toss in some sliced, pickled jalapeno peppers...1 to 2 tablespoons.
9. And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
10. Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occassionally.
11. Now for the last ingredient....turn off the heat, and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
12. Stir them in until melted.
13. Serve the chili, topped with some sour cream, grated cheese, sliced scallions or whatever you like.
14. Enjoy!