This easy, one-dish southwest chicken chili meal comes together in a snap. Serve with baked tortilla chips and margaritas.
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)
How to Make It
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.
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.
This simple, tasty recipe is a big hit. Easy to prepare and it comes together quickly for an enjoyable chicken chili that everyone in my family likes. I have added one can of black beans for 1 of the kidney beans and like that version also, but the original is my favorite. I serve with corn break and a small salad for a complete meal.
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