Chicken chili

Yield: 8 servings

Measure Ingredient
1 pounds Skinned & Boned Chicken
Breasts Cut Into 1 Inch
Cubes
2 tablespoons Corn Oil
4 mediums Onions, Chopped
2 larges Green Peppers, Coarsly
Chopped
3 larges Garlic Cloves Minced
1 teaspoon Cumin
1 teaspoon Oregano
½ teaspoon Thyme
Salt
Pepper
½ pounds Ground Round
2 Bay Leaves
3 tablespoons Chili Powder
3 cans Undrained Tomatoes
(1 lb ea)
1 small Avocado Cut Into 1/4 in.
Dice
1 cup Plain Lowfat Yogurt
⅓ cup Minced Fresh Cilantro OR
Italian Parsley

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1½ Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.

Similar recipes