grated low-fat Monterey jack cheese, lime wedges In large nonstick skillet over medium-low, add onion & red pepper cook 5 minutes,or until onion is softened. Add chicken & cook, breaking up any large pieces, until chicken is no longer pink, about 5 minutes. Add garlic, chili powder, flour,cumin, and oregano and cook, stirring, for 2 minutes. Add the chicken broth,whisking bring mixture to boil and simmer for 10 minutes. Meanwhile, use a fork to mash 1 cup of the beans. Add both the whole and mashed beans and the chilies to the chili and simmer for 10 minutes. Stir in sour cream and cook until hot. Season with salt and pepper. Ladle the chili into bowls and accompany at the table with scallions, cilantro, cheese and lime wedges
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