Ingredients
- 1/2 tbsp canola oil
- 3/4 lb (375g) ground chicken or turkey
- 2 cups chopped onions
- 1 can (10oz/284 mL) cheddar cheese soup
- 1 can (19oz/540 mL) white kidney beans, drained, rinsed
- 1 cup diced green or red pepper
- 3 tbsp tomato paste
- 2 tbsp fresh lime juice
- 1 1/4 tsp chili power
- 2 tomatoes, diced
- 1 tbsp chopped cilantro
- Heat oil in large non-stick skillet at medium-high. Add chicken and onion and cook and stir until chicken is cooked through and liquid from onion evaporates – about 5 minutes.
- Stir in all remaining ingredients except diced tomato and cilantro and heat to a boil. Reduce heat to low and simmer for 3 minutes.
- Stir in tomatoes and heat through. Sprinkle with cilantro and serve.
- [optional] Garnish also with fresh green onions and lime slices; serve with toasted whole wheat pita triangles. This chili is great while you are watching the game!Just a brief simmer time is all that is needed so that the vegetables keep their garden-fresh texture and taste. If you prefer more tender vegetables, simmer the chili a little longer – the mixture will get slightly more liquid and the flavours more blended.