Lime Chicken Chili 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lime Chicken Chili cont. 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 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

	Lime Chicken Chili 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. Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008