Ingredients
| 1 lb. | skinned chicken breasts, cut into 1 inch cubes | | 2 tbsp. | corn oil | | 4 | md. onions, chopped | | 2 | lg. green peppers, coarsely chopped | | 3 cloves | garlic, 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 cans (1 lb. each) | undrained tomatoes | | 1 | sm. avocado, cut in 1/4 inch pieces | | 1 cup | plain low-fat yogurt | | 1/3 cup | minced fresh cilantro or | | Italian parsley |
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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.
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