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  Recipe Home » Mexican » Chicken Chili
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  Chicken Chili
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 286
Ingredients:
1 lb Skinned & Boned Chicken
Breasts Cut Into 1 Inch
Cubes
2 tbsp Corn Oil
4 medium Onions, Chopped
2 large Green Peppers, Coarsly
Chopped
3 large Garlic Cloves Minced
1 tsp Cumin
1 tsp Oregano
1/2 tsp Thyme
Salt
Pepper
1/2 lb Ground Round
2 Bay Leaves
3 tbsp Chili Powder
3 can Undrained Tomatoes
(1 lb ea)
1 small Avocado Cut Into 1/4 in.
Dice
1 cup Plain Lowfat Yogurt
1/3 cup Minced Fresh Cilantro OR
Italian Parsley
Instructions:
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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