emeraldowl

Quick Fix: Southwest Chicken Chili

In Cooking, Uncategorized on December 7, 2010 at 2:57 am

Sometimes nothing beats a quick easy meal.  Since I had a lot on the docket today I threw together this one pot dinner and some basic ol’ cornbread.

Quick, easy, delicious.

Chili Recipe:

2 Tbsp olive oil

1 cup chopped red onion

1 cup diced bell pepper (about 1)

2 garlic cloves, minced

1 pound boneless, skinless chicken breast, cut into 1/2 inch cubes

1/4 cup fresh cilantro, or 2 Tbsp dried cilantro

1/2 tsp cumin

1 bay leaf

1 cup strong brewed coffee (I saved coffee from the morning brew!!)

2 cans red beans, rinsed and drained (you can use your favorites beans here – black, kidney… we used Bush’s Pinto w/Bacon – great smoky flavor!!!)

1 can diced tomatoes, undrained

3 Tbsp water

1 Tbsp finely ground cornmeal

Directions:

Heat a Dutch oven over medium heat. Coat pan with olive oil.  Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring frequently.  Add chicken, cook 5 minutes, stirring frequently.  Stir in the next six ingredients (all items except water and cornmeal), bring to a boil.  Cover, reduce heat, and simmer 10 – 15 minutes.

Combine water and cornmeal in a small bowl.  Add to chicken mixture, stirring well.  Simmer, uncovered, 10 -15 minutes.

Like any other kind of chili garnish it with your favorites.  We chose to shred up some jalapeño Havarti we had and then added a little sour cream.  Enjoy!

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