Chicken Chili

3 hours Prep: 25 minutes Cook: 2 hours

219 calories per serving view nutrition facts

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1	pound	chicken breast halves, boneless and skinless	cut into 1 inch cubes
2	tablespoons	corn oil
4	medium	onions	chopped
2	large	green bell peppers	coarsely chopped
3	large	garlic cloves	minced
1	teaspoon	cumin
1	teaspoon	oregano
1/2	teaspoon	thyme
1	x	salt
1	x	black pepper
1/2	pound	ground beef, extra lean	ground
2	each	bay leaves
3	tablespoons	chili powder
3	cans	tomatoes	undrained, 1 pound each
1	small	avocado	cut into 1/4 inch dice
1	cup	yogurt, low-fat	plain
1/3	cup	cilantro	minced fresh
1	x	italian parsley

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 minutes.

Mix in cumin, oregano, coriander and thyme and stir 2 minutes.

Add chicken, ground round and bay leaves.

Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 minutes.

Add chili powder.

Reduce heat to medium and cook 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 45 minutes, 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 teaspoons yogurt in center of each.

Top with diced avocado and minced cilantro.

Serve hot.

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Serving Size 218g

Amount per Serving

Calories 219 32% of calories from fat