Chicken Chili

by A.J.

Servings: 8 servings

INGREDIENTS

1 lb. Skinned Chicken Breasts, cut into 1" cubes
2 tbsp. Corn Oil
4 medium Onions, chopped
2 large Green Peppers, coarsely chopped
3 large Garlic Cloves, minced
1 tsp. Cumin
1 tsp. Oregano
1/2 tsp. Thyme
Salt
Pepper
1/2 lb. Ground Round
2 Bay Leaves
3 tbsp. Chili Powder
3 (1lb.) cans Undrained Tomatoes
1 small Avocado Cut Into 1/4 in. pieces
1 cup Plain Lowfat Yogurt
1/3 cup Minced Fresh Cilantro or Italian Parsley

INSTRUCTIONS

Wrap chicken. Freeze until firm, but not solid. Grind coarsely in processor. Heat oil in large dutch oven over medium-high heat. Add onions, green peppers and garlic. Cook until golden brown, stirring frequently for close to 15 minutes.

Mix in cumin, oregano, coriander and Thyme; stir 2 minutes.

Add chicken, ground round and bay leaves. Cook until meat and chicken are no longer pink. Break up with a spoon for 5 minutes. Add chili powder. Reduce heat to medium; cook for 5 minutes; stirring frequently.

Add tomatoes, breaking up large pieces with a spoon. Mix in tomato paste, salt and pepper. Reduce heat, cover and simmer for 45 minutes, stirring occasionally.

Uncover and reduce heat to the lowest setting. Cook for 1-1/2 hours. Stir frequently near end. Add water if necessary to prevent burning.

Adjust seasoning as necessary. Sprinkle avocado with lemon juice.

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

CHEF COMMENTS

No comments are available.

Tagged: chickenchili, chili, soups add tags

Have you made it? What'd you think?

Log in to review this recipe.