Chicken Chili

Course : Vegetables
Serves: 8
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1 pound Skinned and Boned Chicken - Breasts Cut Into 1 Inch Cubes
2 Tablespoon Corn Oil
4 medium Onions, Chopped
2 large Green Peppers, Coarsly Chopped
3 Cloves Garlic Minced
1 Teaspoon Cumin
1 Teaspoon Oregano
1/2 Teaspoon Thyme
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 pound Ground Round
2 pieces 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 / Directions:

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.

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