INGREADIENT

• 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

Direction

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