Southwestern Chicken Chili

• Cooking spray
• 1 cup chopped onion (1 medium)
• 1 cup diced green bell pepper (about 1)
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 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
• 1 (28-ounce) can diced tomatoes, undrained
• 1 tablespoon masa harina or finely ground cornmeal
• 3 tablespoons water
• Chopped fresh cilantro (optional)

1. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring often. Add chicken to pan; cook 5 minutes, stirring often. Add cilantro and next 6 ingredients (through tomatoes), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Combine masa harina and 3 tablespoons water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered, 10 minutes. Garnish with chopped cilantro, if desired.

cooking spray, onion, green bell pepper, garlic, skinless, fresh cilantro, coffee, chili powder, brown sugar, ground red pepper, kidney beans, tomatoes, masa harina, water, fresh cilantro

Taken from www.myrecipes.com/recipe/southwestern-chicken-chili (may not work)