Southwestern Chicken Chili |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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I adapted this recipe from a the oct 05 Cooking Light for an impromptu dinner party. I personally want to do more modifying but I got such rave reviews I felt I would share the recipe as it stands. Don't let the coffee scare ya off ;) It doubles well and tastes good topped with cheddar and served with crescent rolls. Ingredients:
1 tablespoon 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 teaspoons chili powder |
1 teaspoon ground red pepper |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (28 ounce) can diced tomatoes, undrained |
1 tablespoon cornmeal |
3 tablespoons water |
salt and pepper |
Directions:
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.
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