Ingredients
1 medium onion, chopped1 each medium sweet yellow, red and green pepper, chopped2 tablespoons olive oil3 garlic cloves, minced1 pound ground chicken2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (15 ounces) cannellini beans, rinsed and drained1/4 cup lime juice1 tablespoon all-purpose flour1 tablespoon baking cocoa1 tablespoon ground cumin1 tablespoon chili powder2 teaspoons ground coriander1 teaspoon grated lime zest1/2 teaspoon salt1/2 teaspoon garlic pepper blend1/4 teaspoon pepper2 flour tortillas (8 inches), cut into 1/4-inch strips6 tablespoons reduced-fat sour cream
Preparation
In a large skillet, saute onion and peppers in oil until crisp-tender, 7-8 minutes. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat until meat is no longer pink, 8-9 minutes.
Transfer to a 3-qt. slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime zest, salt, garlic pepper and pepper.
Cover and cook on low until heated through, 4-5 hours.
Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° until crisp, 8-10 minutes. Serve chili with sour cream and tortilla strips.
