Secrets of Soup - Lime Chicken Chili

This yummy recipe for lime-chicken chili combines chocolate and lime to give the chili a pleasant and unusual tang. As an extra bonus, it is fairly low in fat, making it much healthier than traditional chili.

To save time, I often mix together the flour, cocoa and seasonings while the chicken is cooking; then I can just add the mixture all at once and stir it in. The kids like to sprinkle shredded cheese into their chili instead of sour cream.

Makes 6 servings

1 medium onion, chopped

1 each medium sweet yellow, red and green pepper, chopped

3 garlic cloves, minced

2 tablespoons olive oil

1 pound ground chicken (or turkey)

1 tablespoon all-purpose flour

1 tablespoon cocoa

1 tablespoon 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 oz. each) diced or crushed tomatoes, with juice

1/4 cup lime juice

1 teaspoon grated lime peel

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 flour tortillas, cut into 1/4-inch strips

6 tablespoons sour cream (optional)

In a saucepan, saute onion, peppers and garlic in oil until tender-crisp.

Add chicken. Cook and stir over medium heat for 8-9 minutes until no longer pink.

Stir in flour, cocoa and seasonings.

Add tomatoes, lime juice and lime peel. Bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes until thickened, stirring frequently.

Stir in beans and heat through.

Meanwhile, place tortilla strips on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F. for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

Barbara O'Brien is an author and cook. Find more great recipes and cooking tips at S.O.S. - Secrets of Soup and Incredibly Good Recipes

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