Ingredients
1 medium onion, chopped1 each medium sweet yellow, red and green pepper, chopped2 tablespoons olive oil3 garlic cloves, minced1 pound ground chicken1 tablespoon all-purpose flour1 tablespoon baking cocoa1 tablespoon ground cumin1 tablespoon chili powder2 teaspoons ground coriander1/2 teaspoon salt1/2 teaspoon garlic pepper blend1/4 teaspoon pepper2 cans (14-1/2 ounces each) diced tomatoes, undrained1/4 cup lime juice1 teaspoon grated lime zest1 can (15 ounces) cannellini beans, rinsed and drained2 flour tortillas (8 inches), cut into 1/4-inch strips6 tablespoons reduced-fat sour cream
Preparation
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.
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.
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.
