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Chicken Chili

Time

Yield

Ingredients

Ingredients

0.45 kg. skinned chicken breasts, cut into 1 inch cubes
29.57 ml. corn oil
4 md. onions, chopped
2 lg. green peppers, coarsely chopped
3 cloves garlic, minced
4.93 ml. cumin
4.93 ml. oregano
2.46 ml. thyme
Salt
Pepper
0.23 kg. ground round
2 bay leaves
44.36 ml. chili powder
3 cans (0.45 kg. each) undrained tomatoes
1 sm. avocado, cut in 1/4 inch pieces
236.59 ml. plain low-fat yogurt
78.07 ml. 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.

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