We love a big pot meal, and this one doesn't disappoint. This chili is a departure from heavy, beef-based chilis and sends in chicken and citrus as a sub. Our Cilantro and Lime Pepper is key here. The citrusy zing really makes the dish. Add this one to your wintertime warmup repertoire!
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 Tbl tomato paste
1.5 lbs ground chicken
1-2 Tbl Cilantro and Lime Pepper (adjust for your palate)
1/4 cup chopped, seeded jalapeno pepper
1 garlic clove, minced
1 (19-ounce) can white beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3 cups sodium-free chicken stock
2 tsp dried Mexican Oregano
1 tsp ground Cumin
1/4 tsp each salt & black pepper--to taste
1 cup chopped fresh cilantro
Lime wedges for garnish
Sour cream for garnish
Heat a large dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes. Add the tomato paste to the onion and bell pepper and saute, increasing the heat just a bit and allowing the tomato paste to brown a little. Reduce the heat and add the ground chicken to the pot along with the Cilantro and Lime Pepper. Cook until the meat is no longer pink, about 7 minutes. Add in the garlic and jalapeño and saute just until fragrant, about 2 minutes.
Add in the white beans, diced tomatoes, stock, Oregano and Cumin. Increase the heat and bring the mixture to a simmer. Reduce the heat and place the cover on the pot. Cook on low for 15-20 minutes. Taste and adjust the salt and pepper. Stir in half of the cilantro if desired or hold for garnishing the individual portions. Garnish with lime and sour cream as well.