Lime Chicken Chili
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 6 servings (2 quarts).
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
Ingredients
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1 medium onion, chopped
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1 each medium sweet yellow, red and green pepper, chopped
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 pound ground chicken
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1 tablespoon all-purpose flour
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1 tablespoon baking cocoa
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1 tablespoon ground cumin
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1 tablespoon chili powder
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2 teaspoons ground coriander
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1/2 teaspoon salt
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1/2 teaspoon garlic pepper blend
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1/4 teaspoon pepper
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1/4 cup lime juice
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1 teaspoon grated lime zest
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1 can (15 ounces) cannellini beans, rinsed and drained
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2 flour tortillas (8 inches), cut into 1/4-inch strips
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6 tablespoons reduced-fat sour cream
Directions
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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.
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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.
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3.
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.
Nutrition Facts
1-1/4 cups with 10 tortilla strips and 1 tablespoon sour cream: 357 calories, 14g fat (4g saturated fat), 55mg cholesterol, 643mg sodium, 40g carbohydrate (4g sugars, 8g fiber), 21g protein.
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