Lime Chicken Chili

  Chicken & Turkey

Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a snap. Try serving bowls with toasted tortilla strips.

Lime Chicken Chili

Average Rating: 4.416666

TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 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
  • 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 zest
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 flour tortillas (8 inches), cut into 1/4-inch strips
  • 6 tablespoons reduced-fat sour cream

Instructions

  • 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.
  • 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.
  • 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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