Title: Chicken Chili
Categories: Mexican Poultry Chili Bean
Yield: 8 Servings
| 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.