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1. Add canola oil to stockpot.
2. Sauté onion, bell pepper, and crushed garlic until onion is soft, about 5 minutes.
3. Stir in cubed chicken and sauté 5 additional minutes. Stir frequently.
4. Stir in coffee, chili powder, ground red pepper, kidney beans, and diced tomatoes.
5. Bring to a gentle boil.
6. Reduce heat to low. Cover stockpot with lid and simmer 10 minutes.
7. Add cornmeal and water to small bowl. Stir to combine.
8. Simmer uncovered 10 minutes.
9. Season with salt and pepper.
10. Serve warm. |
