Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound Skinned & Boned Chicken - Breasts Cut Into 1 Inch Cubes

  3. 2 Tablespoon Corn Oil

  4. 4 medium Onions, Chopped

  5. 2 large Green Peppers, Coarsly Chopped

  6. 3 large Garlic Cloves Minced

  7. 1 Teaspoon Cumin

  8. 1 Teaspoon Oregano

  9. 1/2 Teaspoon Thyme

  10. Salt

  11. Pepper

  12. 1/2 pound Ground Round

  13. 2 Bay Leaves

  14. 3 Tablespoons Chili Powder

  15. 48 Ounces Undrained Tomatoes

  16. 1 small Avocado Cut Into 1/4 in. Dice

  17. 1 cup Plain Lowfat Yogurt

  18. 1/3 cup Minced Fresh Cilantro OR Italian Parsley

Instructions Jump to Ingredients ↑

  1. Wrap Chicken and Freeze Until Firm, But Not Solid. Grind Coarsely inProcessor, Using On\Off Turns. Heat Oil in Large Dutch Oven OverMedium-High Heat. Add Onions, Green Peppers and Garlic and Cook Until GoldenBrown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Corianderand Thyme and Stir 2 Min. Add Chicken, Ground Round and Bay Leaves. Cook UntilMeat and Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.

  2. Add Chili Powder. Reduce Heat To Medium and Cook 5 Min, Stirring Frequently.

  3. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste,Salt and Pepper. Reduce Heat, Cover and Simmer 45 Min., Stirring Occasionally.

  4. Uncover, Reduce Heat To Lowest Setting and Cook 1 1/2 Hours, StirringFrequently Near End and Adding Water If Necessary, To Prevent Buring. AdjustSeasoning.(Can Be Prepared 1 Day Ahead and Refrigerated.) Sprinkle AvocadoWith Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt inCenter Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.


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