Tantalizing Chicken Chili Recipe
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Coffee and cocoa powder flavor this easy dinner. Serve the chili with corn bread muffins.
Ingredients
- 2 teaspoons olive oil or cooking oil
- 1 large onion, chopped (1 cup)
- 1 medium green sweet pepper, chopped
- 1 medium red sweet pepper, chopped
- 3 cloves garlic, minced
- 1 pound uncooked ground chicken or 1 pound skinless, boneless chicken breast halves, chopped
- 1 28-ounce can crushed tomatoes in puree
- 1 15-ounce can black beans, rinsed and drained
- 1 cup water
- 1/4 cup cider vinegar
- 2 to 3 tablespoons brewed strong coffee
- 2 to 3 teaspoons chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- Shredded cheddar cheese (optional)
- Finely chopped onion (optional)
- Heat oil in a Dutch oven over medium-high heat. Add the 1 cup chopped onion, the sweet peppers, and garlic; cook for 3 minutes. Add chicken. Cook and stir for 3 minutes or until chicken is browned. Drain off fat.
- Add undrained tomatoes, beans, the water, vinegar, coffee, chili powder, cocoa powder, cumin, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
- Serve with cheddar cheese and finely chopped onion, if desired. Makes 6 servings.
- Calories 243, Total Fat 8 g, Cholesterol 60 mg, Sodium 561 mg, Carbohydrate 25 g.
- Percent Daily Values are based on a 2,000 calorie diet
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