Cilantro and Lime Chicken Chili

Posted on January 25, 2015 by Anne Milneck | 0 comments

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!

Ingredients:

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

Directions:

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.  


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