Recipe and Photo by: Better Homes and Gardens
Chicken breasts and black beans make this chili hearty. But it's the cocoa powder and strong brewed coffee that add depth to its tantalizing flavor!
olive oil or cooking oil
onion, chopped (1 cup)
green sweet pepper, chopped
red sweet pepper, chopped
pound uncooked ground chicken or 1 pound boneless skinless chicken breasts, chopped
28-ounce can crushed tomatoes in puree
15-ounce can black beans, rinsed and drained
2 to 3
brewed strong coffee
2 to 3
unsweetened cocoa powder
1/4 to 1/2
teaspoon cayenne pepper
Shredded cheddar cheese (optional)
Finely chopped onion (optional)
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.
nutritional info per serving
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