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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
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

Printed from tasteofhome.com May 17, 2008

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Lime Chicken Chili cont.

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.