March Madness Day 6: Lime Chicken Chili

Makes 6 servings

1 slice whole wheat bread
2 Tbsp milk
1 lb Gold’n Plump ground chicken
1/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil
1 small onion, finely diced
1 Tbsp chili powder
2 Tbsp tomato paste
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp ground red pepper
1 (8 oz) can tomato sauce
1/4 cup salsa
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can pinto beans, drained and rinsed
2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp lime juice

Mash bread and milk into a paste using a fork.  Mix in the ground chicken and salt and pepper.  Heat oil in a skillet and add the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper.  Cook until onions are softened, for about 5 minutes.  Stir in the chicken mixture and cook for about 3 minutes.  Stir in the tomato sauce and transfer contents to slow cooker.  Add the diced tomatoes, beans, soy sauce and honey.  Cover and cook for 4-6 hours on LOW.  Stir in lime juice and salt and pepper to taste.

Review:
I’m not much of a chili person.  But I thought that this sounded good and wanted to give it a try.  It wasn’t bad.  I ate mine with some cheese on top and tortillas chips.  I liked it as leftovers better (or maybe I was just hungrier that day).  3 1/2 stars.