Caribbean Chicken Chili

This was our Valentine's Day dinner. We love spicy food and it has been really cold here lately so it worked out well. This is from The Dinner Doctor Cookbook which has many really good and easy recipes.

1 medium sized sweet onion
1 T olive oil
2 cups cooked chicken, cubed
1 tsp jerk seasoning
2 cans white beans, with their liquid (15.5 oz each, I used navy beans, but any white bean will do)
1 chicken flavored bouillon cube
Dash of hot pepper sauce, or more to taste
1 T heavy (whipping) cream, optional (I did not use and it tasted great)

Cut the onion in half lengthwise, then cut each half crosswise into thin half moon slices, you'll need about 1 cup. Saute the onions in a 4 quart saucepan over medium heat in the olive oil. Cook about 3 minutes, until soft. Add the chicken and jerk seasoning and cook, stirring, until the chicken is coated with the seasoning, 1 minute longer. Remove pan from heat and add the beans with their liquid, the bouillon cube and hot sauce. Fill one bean can with water and add. Stir. Place pan over high heat until liquid comes to a boil and the bouillon dissolves. Reduce heat and cover and simmer, 10 minutes. Add cream if desired, stir, cover and cook 2 minutes longer. Serve garnished with clives, cilantro and/or diced mango and red pepper if desired.