Ingrédients pour Southwestern Chicken Chili
- Canola Oil
- 1 medium onion, chopped
- Green Bell Pepper
- Garlic Cloves
- Boneless Skinless Chicken Breast
- Brewed Coffee
- 1/2 teaspoon chili powder
- Ground Red Pepper
- Kidney Beans
- 1 (15-ounce) can diced tomatoes, undrained
- 1/4 cup yellow cornmeal
- 1/2 cup water
- Salt and pepper to taste
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Comment préparer Southwestern Chicken Chili
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat.
- Add 1 medium onion, chopped, 1 bell pepper (any color), chopped, and 2 cloves garlic, minced. Cook, stirring constantly, for 5 minutes, or until onions are translucent.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Cook for 5 minutes, stirring continuously, until browned.
- Stir in 1 (15-ounce) can diced tomatoes, undrained, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup strong brewed coffee.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- In a small bowl, whisk together 1/4 cup yellow cornmeal and 1/2 cup water until smooth.
- Gradually whisk the cornmeal mixture into the chicken chili, stirring well to combine.
- Simmer uncovered for 10 minutes, or until the chili has thickened to your desired consistency.
- Season with salt and pepper to taste.
- Serve warm, topped with shredded cheddar cheese and accompanied by crescent rolls.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
31g
Fat
4g
Carbs
8g
