Lime Chicken Chili
Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips. —Diane Randazzo of Sinking Spring, Pennsylvania
SERVINGS
|
6
|
CATEGORY
|
Soup
|
METHOD
|
Other stovetop
|
PREP |
25 min. |
COOK
|
40 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 1 medium onion, chopped
- 1 each medium sweet yellow, red and green pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 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 peel
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 2 flour tortillas (8 inches), cut into 1/4-inch strips
- 6 tablespoons reduced-fat sour cream
DIRECTIONS
In a large saucepan, saute the onion, peppers and garlic in oil for 7-8 minutes or until crisp-tender. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink.
Stir in the flour, cocoa and seasonings. Add tomatoes, lime juice and lime peel. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through.
Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips. Yield: 6 servings.