Southwestern Chicken Chili

Southwestern Chicken Chili (Adapted from CL)

1 teaspoon olive oil
1 cup chopped onion
1/2 cup chopped roasted red bell pepper
16 ounces boneless/skinless chicken breasts, cut into chunks
1/4 cup chopped fresh cilantro
1/4 cup strong brewed coffee
1 tablespoon chili powder
1 teaspoon brown sugar
1/2 teaspoon ground red pepper
2 15 ounce cans kidney beans, rinsed and drained
28 ounce can fire roasted diced tomatoes
1 tablespoon masa harina
3 tablespoons water

In a Dutch oven, heat oil over medium. Add onion, bell pepper, and garlic - cook until the onions begin to soften, about 5 minutes. Add chicken and cook about 6 minutes. Stir in cilantro, coffee, chili powder, brown sugar, red pepper, kidney beans and tomatoes. Bring to a boil. Cover, reduce heat and simmer 10 minutes.

In a small bowl, whisk together masa harina and 3 tablespoons water. Stir into the chili and simmer, uncovered, an additional 10 minutes.

Serves 4

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