Chicken Chili

Title:
Chicken Chili

Yield:
8 Servings

Categories:
Mexican,
Poultry,
Chili,
Beans




Ingredients:





     1 lb Skinned & Boned Chicken


          Breasts Cut Into 1 Inch


          Cubes


     2 tb Corn Oil


     4 md Onions, Chopped


     2 lg Green Peppers, Coarsly


          Chopped


     3 lg Garlic Cloves Minced


     1 ts Cumin


     1 ts Oregano


   1/2 ts Thyme


          Salt


          Pepper


   1/2 lb Ground Round


     2    Bay Leaves


     3 tb Chili Powder


     3 cn Undrained Tomatoes


          (1 lb ea)


     1 sm Avocado Cut Into 1/4 in.


          Dice


     1 c  Plain Lowfat Yogurt


   1/3 c  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 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.