Recipe

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• 1 tbsp canola oil
• 1 cup onion, chopped (1 medium)
• 1 medium green bell pepper, diced
• 4 garlic cloves, crushed and minced
• 1 lb boneless skinless chicken breast, in 1/2 inch cubes
• 1/2 cup strong brewed coffee
• 4 tsp chili powder
• 1 tsp ground red pepper
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 tbsp cornmeal
• 3 tbsp water
• salt and pepper

• 1 Heat the oil in a large heavy pot. Add the onion, bell pepper, and garlic and cook mixing constantly for about 5 minutes or until the onions get translucent.
• 2 Add the chicken and cook 5 minutes more stirring continuously.
• 3 Add the next 5 ingredients (through diced tomatoes) and stir until combined. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
• 4 Combine the cornmeal and water in a small bowl. Add to chicken mixture, stirring well. Simmer uncovered for 10 minutes. Add salt and pepper to taste.
• 5 Serve warm.