Chicken Chili Recipe - by egourmetstore

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Chicken Chili

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :293

Ingrediants

1 pound boneless skinless chicken breasts -- cut into 1 inch cubes
2 tablespoons corn oil
4 medium onions -- chopped
2 large green peppers -- coarsely chopped
3 large garlic cloves -- minced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
salt
pepper
1/2 pound ground round
2 bay leaves
3 tablespoons chili powder
3 1-lb each canned tomatoes -- undrained
1 small avocado -- cut into 1/4 in. dice
1 cup plain lowfat yogurt
1/3 cup minced fresh cilantro or italian parsley

Preparation

Wrap chicken and freeze until firm, but not solid. Grind coarsely in processor, using onoff turns.

Heat oil in large dutch oven over medium-high heat. Add onions, green peppers and garlic and cook until golden brown, stirring frequently, about 15 min.

Mix in cumin, oregano, coriander and thyme and stir 2 min.

Add chicken, ground round and bay leaves. Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 min.

Add chili powder. Reduce heat to medium and cook 5 min, stirring frequently.

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.

Uncover, reduce heat to lowest setting and cook 1 1/2 hours, stirring frequently near end and adding water if necessary, to prevent burning. Adjust seasoning. (Can be prepared 1 day ahead and refrigerated.)

Sprinkle avocado with lemon juice.

Ladle chili into large soup bowls. Spoon 2 tablespoons yogurt in center of each. Top with diced avocado and minced cilantro. Serve hot.