Lime Chicken Chili

• 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

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
4. coated with cooking spray. Bake at 400u0b0 for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

onion, sweet yellow, olive oil, garlic, chicken, flour, baking cocoa, ground cumin, chili powder, ground coriander, salt, garlic pepper, pepper, tomatoes, lime juice, lime zest, cannellini beans, flour tortillas, sour cream

Taken from www.tasteofhome.com/recipes/lime-chicken-chili/ (may not work)