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Chicken Chili



Yield: 8 Servings

1 lb skinned & chicken,Boned
1 breasts cut into 1 inch
1 cubes
2 T corn oil
4 md onions,chopped
2 lg green peppers,coarsly
1 chopped
3 lg garlic cloves,Minced
1 t cumin
1 t oregano
1/2 t thyme
1 salt
1 pepper
1/2 lb ground round
2 bay leaves
3 T chili powder
3 cn tomatoes,Undrained
1 (1 lb ea)
1 sm avocado cut into 1/4 in.
1 dice
1 c plain lowfat yogurt
1/3 c fresh cilantro or,Minced
1 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 1 1/2 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.













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