Chili con verano.

My other half picked number 3. (Thanks, G!) Number 3 was...

"Lime Chicken Chili" (6 quart pot)

~1 onion, chopped
~1 yellow bell pepper, chopped
~1 red bell pepper, chopped
~1 green bell pepper, chopped
~2 T olive oil
~3 garlic cloves, minced
~1 lb ground chicken
~2 (14.5 oz) cans diced tomatoes, undrained
~1 (15 oz) can white kidney beans, rinsed and drained
~1/4 c lime juice
~1 T flour
~1 T baking cocoa
~1 T ground cumin
~1 T chili powder
~2 t ground coriander
~1 t grated lime peel
~1/2 t salt
~1/2 t pepper*
~1/4 t garlic powder blend*
~2 flour tottillas, cut into 1/4-inch strips
~sour cream

*The card said 1/2 garlic pepper blend and 1/4 t pepper. I've never HEARD of garlic pepper, so I improvised.

In a large skillet, sauté onion and peppers in oil for 7-8 minutes or until crisp tender.
Add garlic; cook 1 minute longer.
Add chicken; cook and stir over medium heat for 8-9 minutes or until meat is no longer pink.
Transfer to crock pot.
Stir in the next 12 ingredients.
Cover and cook on low for 5 hours or until heated through.
Place tortilla strips on a baking sheet coated with cooking spray.
Bake at 400° for 8-10 minutes or until crisp.
Serve chili with sour cream and tortilla strips.

6 servings.

Mmm. This was a really good and spicy chili. Perfect for a summer day like today. (Ha!) My little helper liked it enough to try a few bites, but he thought it was too spicy. At least, I think that's what he thought. His face contorted in ways I've never seen before.