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Chicken Chili Recipe

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    Source: www.yumyum.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb Skinned & Boned Chicken

    2. 1/2lb Ground Round

    3. 2 Bay Leaves

    4. 3 tb Chili Powder

    5. 3 cn Undrained Tomatoes (1 lb ea)

    6. 1 sm Avocado Cut Into 1/4 in. Dice 1 c Plain Lowfat Yogurt

    7. 1/3c Minced Fresh Cilantro OR Pepper Salt

    8. 1/2ts Thyme Breasts Cut Into 1 Inch Cubes 2 tb Corn Oil

    9. 4 md Onions, Chopped

    10. 2 lg Green Peppers, Coarsly Chopped

    11. 3 lg Garlic Cloves Minced

    12. 1 ts Cumin

    13. 1 ts Oregano Italian Parsley

    Instructions Jump to Ingredients ↑

    1. + 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 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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