Southwestern Chicken Chili

READY IN: 40mins
Recipe by Umberle

I adapted this recipe from a the oct 05 Cooking Light for an impromptu dinner party. I personally want to do more modifying but I got such rave reviews I felt I would share the recipe as it stands. Don't let the coffee scare ya off ;) It doubles well and tastes good topped with cheddar and served with crescent rolls.

Top Review by evewitch

I made this for my family of 5, and it wasn't nearly enough food (even after I added a can of beans). I also think it lacked complexity and was just a bit too spicy for most of us. It was easy. If I made this again, I would probably completely double it to make enough food. It also took quite a bit of extra time to thicken, but I don't recall how much.

Ingredients Nutrition


  1. Heat the oil in a large heavy pot. Add the onion, bell pepper, and garlic and cook mixing constantly for about 5 minutes or until the onions get translucent.
  2. Add the chicken and cook 5 minutes more stirring continuously.
  3. Add the next 5 ingredients (through diced tomatoes) and stir until combined. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
  4. Combine the cornmeal and water in a small bowl. Add to chicken mixture, stirring well. Simmer uncovered for 10 minutes. Add salt and pepper to taste.
  5. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a