Chicken chili
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.