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Mexican Chicken Chili

 
Mexican Chicken Chili
22

Chicken Chili recipe

Yield

8

servings

Prep

25

min

Cook

2⅔

hrs

Ready

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 pound chicken breast halves, boneless, skinless
cut into 1 inch cubes
2 tablespoons corn oil
4 medium onions
chopped
2 large green bell peppers
coarsely chopped, or red bell pepper
3 large garlic cloves
minced
*
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon thyme
*
salt and black pepper
*
½ pound ground beef, extra lean
ground
2 each bay leaves
*
3 tablespoons chili powder
3 cans tomatoes
undrained, 1 pound each
*
1 small avocados
cut into 1/4 inch dice
*
1 cup yogurt, low-fat
plain
cup cilantro
minced fresh
italian parsley
*

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 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 1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 21932% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 113mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 53g
Vitamin A 20% Vitamin C 65%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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