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Lime Chicken Chili

 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, Sinking Spring, Pennsylvania
6 ServingsPrep: 25 min. Cook: 40 min.

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 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 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

2 of 2

Lime Chicken Chili (continued)

Directions (continued)

  • longer pink.
  • Stir in the flour, cocoa and seasonings. Add the 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.
Nutritional Facts: 1 cup with 5 tortilla strips and 1 tablespoon sour cream equals 357 calories, 14 g fat (4 g saturated fat), 55 mg cholesterol, 643 mg sodium, 40 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 starch, 1 fat.