Tantalizing Chicken Chili
Coffee and cocoa powder flavor this easy dinner. Serve the chili with corn bread muffins.
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Servings:
6 servings
Ingredients
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2 teaspoons olive oil or cooking oil
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1 large onion, chopped (1 cup)
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1 medium green sweet pepper, chopped
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1 medium red sweet pepper, chopped
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3 cloves garlic, minced
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1 pound uncooked ground chicken or 1 pound skinless, boneless chicken breast halves, chopped
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1 28-ounce can crushed tomatoes in puree
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1 15-ounce can black beans, rinsed and drained
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1 cup water
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1/4 cup cider vinegar
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2 to 3 tablespoons brewed strong coffee
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2 to 3 teaspoons chili powder
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2 teaspoons unsweetened cocoa powder
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1 teaspoon ground cumin
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1/4 to 1/2 teaspoon cayenne pepper
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Shredded cheddar cheese (optional)
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Finely chopped onion (optional)
Directions
1.
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.
2.
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.
3.
Serve with cheddar cheese and finely chopped onion, if desired. Makes 6 servings.
Nutrition information
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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how-tos
Recommended Recipe:
Fix-and-Forget White Chili
Thicken this slow-cooker chicken chili by slightly mashing the beans.
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