Southwestern Chicken Chili

This easy, one-dish southwest chicken chili meal comes together in a snap. Serve with baked tortilla chips and margaritas.

 

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 10%
  • Fat: 3.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 33.6g
  • Carbohydrate: 36.7g
  • Fiber: 10.5g
  • Cholesterol: 65mg
  • Iron: 3.4mg
  • Sodium: 749mg
  • Calcium: 98mg

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)

Preparation

  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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