1 lb Chicken breasts; boned,
- skinned, cut into 1" cubes
2 tb Corn oil
4 md Onions; chopped
2 lg Green peppers; coarsly
- chopped
3 cl Garlic; 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 lb Undrained tomatoes
- (3 cans)
1 sm Avocado; 1/4" dice
1 c Plain lowfat yogurt
1/3 c Fresh cilantro or Italian
- parsley; minced
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 minutes. Mix in cumin,
oregano, coriander & thyme & stir 2 minutes. Add chicken, ground
round & bay leaves. Cook until meat & chicken are no longer pink,
breaking up with a spoon, about 5 minutes. Add chili powder. Reduce
heat to medium & cook 5 minutes, stirring frequently. Add tomatoes,
breaking up large pieces with a spoon. Mix in tomato paste, salt &
pepper. Reduce heat, cover & simmer 45 minutes, 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 tb yogurt in center of
each. Top with diced avocado and minced cilantro. Serve hot.
