Lime juice gives this chili a zesty twist, while canned tomatoes and beans make prep work a breeze. It’s fun to serve with toasted tortilla strips, and it’s great on a buffet.
—DIANE RANDAZZO SINKING SPRING, PA
PREP: 25 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
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. In 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 over medium heat for 8-9 minutes or until meat is no longer pink.
2. Transfer to a 3-qt. slow cooker. Stir in the 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 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.
PER SERVING 1 1 /4 cups with 10 tortilla strips and 1 tablespoon sour cream: 356 cal., 14g fat ( 3g sat. fat ) , 55mg chol., 644mg sod., 39g carb. ( 5g sugars, 8g fiber ) , 21g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.