Three Bean Jerk Chicken Chili

Barbeque rotisserie chicken, jerk seasoning, pinto beans, kidney beans, black beans, sweet potatoes, tomatoes, red peppers and rice blend perfectly in this recipe for three bean jerk chicken chili.



Rotisserie chicken, from the deli, shredded, Original or BBQ


Sweet potato, diced

1, 28 oz. can

Crushed tomatoes

2 cups

Chicken stock

1, 15 oz. can each

Black beans, kidney beans and pinto beans (with liquid)

2 Tbsp.

Chili powder

1 Tbsp.


3 Tbsp.

Jerk seasoning

2 tsp.

Salt (if jerk seasoning is salt-free)

1 lb.

Roasted red pepper (with liquid), diced

2 cups

White rice, cooked


  1. Shred the rotisserie chicken by removing all the bones from the meat and pulling the meat into large pieces and prepare rice according to package directions.

  2. Heat everything (except cooked rice) in a large pot over medium heat, covered. Bring to a simmer.

  3. Simmer over low heat, covered, until the sweet potatoes are soft, about 30 minutes. Remove from the heat, add the rice and serve.

  4. Garnish: Chopped cilantro, as needed grated cheddar cheese, as needed, lime wedge