Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Skinned & Boned Chicken |
\N \N | Breasts Cut Into 1 Inch |
\N \N | Cubes |
2 tablespoons | Corn Oil |
4 mediums | Onions, Chopped |
2 larges | Green Peppers, Coarsly |
\N \N | Chopped |
3 larges | Garlic Cloves Minced |
1 teaspoon | Cumin |
1 teaspoon | Oregano |
½ teaspoon | Thyme |
\N \N | Salt |
\N \N | Pepper |
½ pounds | Ground Round |
2 \N | Bay Leaves |
3 tablespoons | Chili Powder |
3 cans | Undrained Tomatoes |
\N \N | (1 lb ea) |
1 small | Avocado Cut Into 1/4 in. |
\N \N | Dice |
1 cup | Plain Lowfat Yogurt |
⅓ cup | Minced Fresh Cilantro OR |
\N \N | 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.