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.
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