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Slow-Cooker 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
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    6 servings (2 quarts)

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
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 cup lime juice
  • 1 tablespoon all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon pepper
  • 2 flour tortillas (8 inches), cut into 1/4-inch strips
  • 6 tablespoons reduced-fat sour cream

Directions

  • In a large skillet, saute onion and peppers in oil until crisp-tender, 7-8 minutes. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat until meat is no longer pink, 8-9 minutes.
  • Transfer to a 3-qt. slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime zest, salt, garlic pepper and pepper.
  • Cover and cook on low until heated through, 4-5 hours.
  • Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° until crisp, 8-10 minutes. Serve chili with sour cream and tortilla strips.
Nutrition Facts
1-1/4 cups with 10 tortilla strips and 1 tablespoon sour cream: 356 calories, 14 g fat (3 g saturated fat), 55 mg cholesterol, 644 mg sodium, 39 g carbohydrate (5 g sugars, 8 g fiber), 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.
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