Lime juice gives this chili a zesty twist, while canned tomatoes and beans make preparation a breeze. It’s fun to serve with toasted tortilla strips.
—DIANE RANDAZZO SINKING SPRING, PA
PREP: 25 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS (2 QUARTS)
1 medium onion, chopped
1 each medium sweet yellow, red and green peppers, 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 peel
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
1. Using a large skillet, 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 on medium heat 8-9 minutes or until meat is no longer pink.
2. Transfer to a 3-qt. slow cooker. Stir in tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, garlic pepper and pepper.
3. Cover and cook on low for 4-5 hours or until heated through.
4. Place the tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve the chili with sour cream and tortilla strips.
READER REVIEW
“Fantastic flavor! I will definitely be making this chili again, probably doubling it!”
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