Slow-Cooker Lime Chicken Chili

Name: Slow-Cooker Lime Chicken Chili
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings (2 quarts).
Cuisine: Mexican Chilies, Mexican Recipes
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

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

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, 14g fat (3g saturated fat), 55mg cholesterol, 644mg sodium, 39g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

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Reviews

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Average Rating:

jamiebeckett

Oct 3, 2016

Wonderful, simple and easy recipe! Tortillas were almost burned by 8 mins, so keep an eye on them! Didn't have any leftovers after making this! :) Would recommend!
pschube

Feb 25, 2016

Fantastic flavor! I will definitely be making this again, probably doubling it!
Katherine126

Jan 25, 2015

Good flavor ! Had no coriander but don't think we missed anything. Used cubed chicken breasts, cherry tomatoes and a small can of tomato sauce to replace the canned tomatoes. Nice sauce so will definitely make this again.
lmmanda

Jan 7, 2015

Delicious! I added an extra 1/2 t of salt cuz this was very limy! I love lime, but it was a little over powering till I added the extra salt. I tried it with and without the sour cream and preferred it without. I also used pre packaged tortilla strips that you use for salads. I also added some hot sauce to my portion to give it a little more kick. My husband doesn't like spicy foods so this will be perfect for him.