Southwestern Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy, one-dish southwest chicken chili meal comes together in a snap. Serve with baked tortilla chips and margaritas. Ingredients:
cooking spray |
1 cup chopped onion (1 medium) |
1 cup diced green bell pepper (about 1) |
2 garlic cloves, minced |
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes |
1/4 cup chopped fresh cilantro |
1/4 cup strong brewed coffee |
1 tablespoon chili powder |
1 teaspoon brown sugar |
1/2 teaspoon ground red pepper |
2 (15-ounce) cans kidney beans, rinsed and drained |
1 (28-ounce) can diced tomatoes, undrained |
1 tablespoon masa harina or finely ground cornmeal |
3 tablespoons water |
chopped fresh cilantro (optional) |
Directions:
1. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring often. Add chicken to pan; cook 5 minutes, stirring often. Add cilantro and next 6 ingredients (through tomatoes), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Combine masa harina and 3 tablespoons water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered, 10 minutes. Garnish with chopped cilantro, if desired.
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