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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: North America, Mexican
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

3 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 4 hours

Makes

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

Slow-Cooker Lime Chicken Chili Recipe photo by Taste of Home

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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.

Slow-Cooker Lime Chicken Chili

Total Time

Makes

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Ingredients

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Nutrition Facts

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