Chicken Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: evoo 3 boneless, skinless chicken breasts, cut into bite sized pieces 1 yellow or red bell pepper, coarsley chopped 1 yellow onion, sliced 3 cloves garlic, diced 3/4 cup left over coffee, strong 32 oz. chicken broth 1 1/2 cups water 3 chicken bouillon cubes 3 tsp. cumin 1 tbsp turmeric 5 tbsp hot chili powder salt pepper 1 can mexicorn, drained 2 cans canneloni beans, rinsed and drained
To Thicken: 3 tbsp corn meal 1 cup water
For garnish fresh parsley sour cream
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Directions: |
Directions:Heat a saucepan and place about 3 tbsp evoo on the bottom. Add the peppers, onion and garlic and cook till translucent---season with salt and pepper Add the chicken and continue cooking till chicken is no longer pink. Add coffee. Let simmer for about 3 minutes. Add cumin, turmeric, chili powder, water, broth and bouillon cubes. Bring to simmer. Add beans, corn and chilies. Continue cooking on a slow simmer for about 1 hour. Taste for seasoning. When ready to serve: Turn gas up a bit and bring chili to a slow boil. Mix the corn meal with the water in a seperate container, making sure it is well combined. Stir into chili and reduce heat. Stir till thickened. Serve in bowls with a dollop of sour cream and fresh parsley (or cilantro) sprinkled on top |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:45 |
Personal
Notes: |
Personal
Notes: This is a great meal on a crisp fall night. I like to serve it with some homemade corn bread and an ice cold beer.
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