1 medium onion, chopped
1 each medium sweet yellow, red and green peppers, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1-pound ground chicken
2 14 1/2 ounce cans diced tomatoes, undrained
1 15 ounce can white kidney or 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 garlic pepper blend
2 8-inch flour tortillas cut into 1/4-inch strips
6 tablespoons reduced-fat sour cream
In a large skillet, sauté 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.
Transfer to a 3-quart slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, garlic pepper and pepper. Cover and cook on low for 4-5 hours or until heated through.
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.
Crock-Pot Manual Slow Cooker, 3 Quart