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Recipe categories:
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Chicken Chili |
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Category |
Chili |
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Contributor |
admin |
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Ratings |
0 |
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Comment (s) |
0
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Ingredients |
1 pound Skinned & Boned Chicken
Breasts Cut Into 1 Inch
Cubes
2 tablespoons 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
3 cans Undrained Tomatoes
(1 lb ea)
1 small Avocado Cut Into 1/4 in.
Dice
1 cup Plain Lowfat Yogurt
1/3 cup Minced Fresh Cilantro OR
Italian Parsley |
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Procedures |
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Wrap Chicken & 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 & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & 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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