Name: Lime Chicken Chili
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
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

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

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.