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Southwestern Chicken Chili

Yield 4 servings (serving size: about 1 1/2 cups)
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)

Nutrition Information

  • calories 311
  • caloriesfromfat 10 %
  • fat 3.5 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 33.6 g
  • carbohydrate 36.7 g
  • fiber 10.5 g
  • cholesterol 65 mg
  • iron 3.4 mg
  • sodium 749 mg
  • calcium 98 mg

How to Make It

  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.