Lime Chicken Chili

Name: Lime Chicken Chili
Ingredients: 1 medium onion, chopped; 1 each medium sweet yellow, red and green pepper, chopped; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 pound ground chicken; 1 tablespoon all-purpose flour; 1 tablespoon baking cocoa; 1 tablespoon ground cumin; 1 tablespoon chili powder; 2 teaspoons ground coriander; 1/2 teaspoon salt; 1/2 teaspoon garlic pepper blend; 1/4 teaspoon pepper; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1/4 cup lime juice; 1 teaspoon grated lime zest; 1 can (15 ounces) cannellini beans, rinsed and drained; 2 flour tortillas (8 inches), cut into 1/4-inch strips; 6 tablespoons reduced-fat sour cream

19 ingredients

4 steps

Ingredients

1 medium onion, chopped
1 each medium sweet yellow, red and green pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 pound ground chicken
1 tablespoon all-purpose flour
1 tablespoon baking cocoa
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon garlic pepper blend
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup lime juice
1 teaspoon grated lime zest
1 can (15 ounces) cannellini beans, rinsed and drained
2 flour tortillas (8 inches), cut into 1/4-inch strips
6 tablespoons reduced-fat sour cream

Directions

1

In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink.
2

Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through.
3

Meanwhile, place tortilla strips on a
4

coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.