Chicken Chili
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pound        Skinned & Boned Chicken - Breasts Cut Into 1 Inch Cubes
   2       Tablespoon   Corn Oil
   4       medium       Onions, Chopped
   2       large        Green Peppers, Coarsly 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
  48       Ounces       Undrained Tomatoes
   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 Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead and Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.