| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Mexican, Poultry, Chili, Beans | 8 | Servings |
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 |
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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