Lime Chicken Chili Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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.
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