Chicken Chili



8 servings



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
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


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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