Secrets of Soup - Lime Chicken Chili

This yummy recipe for lime-chicken chili combines chocolate and lime to give the chili a pleasant and unusual tang. As an extra bonus, it is fairly low in fat, making it much healthier than traditional chili.



To save time, I often mix together the flour, cocoa and seasonings while the chicken is cooking; then I can just add the mixture all at once and stir it in. The kids like to sprinkle shredded cheese into their chili instead of sour cream.


Makes 6 servings


1 medium onion, Levolor kirsch chopped


1 each medium sweet yellow, red and green pepper, chopped


3 garlic cloves, minced


2 tablespoons olive oil


1 pound ground chicken (or turkey)


1 tablespoon all-purpose flour


1 tablespoon cocoa


1 tablespoon 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 oz. each) diced or crushed tomatoes, with juice


1/4 cup lime juice


1 teaspoon grated lime peel


1 can (15 oz.) white kidney or cannellini beans, rinsed and drained


2 flour tortillas, cut into 1/4-inch strips


6 tablespoons sour cream (optional)


In a saucepan, saute onion, peppers and garlic in oil until tender-crisp.


Add chicken. Cook and stir over medium heat for 8-9 minutes until no longer pink.


Stir in flour, cocoa and seasonings.


Add tomatoes, lime juice and lime peel. Bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes until thickened, stirring frequently.


Stir in beans and heat through.


Meanwhile, place tortilla strips on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F. for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

Barbara O'Brien is an author and cook. Find more great recipes and cooking tips at S.O.S. - Secrets of Soup and Incredibly Good Recipes