Tex-Mex chili with pasta. Delicious, filling and made in one pot.
Heat oil in large Dutch oven or heavy-bottom pot set over medium heat; cook chicken for 5 to 7 minutes or until browned. Add onion, garlic, carrots, celery, corn, poblano, jalapeño, chili powder, cocoa powder, cumin, oregano, salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables have softened and spices are fragrant. Add tomato paste; cook for 1 minute.
Stir in tomatoes, beans, coffee and 1 cup water; simmer for 15 minutes. Add pasta; cover and cook for 12 to 15 minutes or until pasta and vegetables are tender.
Garnish chili with radishes, avocado and cilantro. Serve with lime wedges.
Tip: Mix and match toppings: Try crushed tortilla chips, grated Monterey Jack cheese, sliced green onions or sour cream.