Mexican Chicken Chili
Chicken Chili recipe
Yield
8 servingsPrep
25 minCook
2⅔ hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | cup |
cilantro
minced fresh |
|
|
italian parsley
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into 1 inch cubes |
|
| 3E+1 | ml |
corn oil
|
|
| 4 | medium |
onions
chopped |
|
| 2 | large |
green bell peppers
coarsely chopped, or red bell pepper |
|
| 3 | large |
garlic cloves
minced |
*
|
| 5 | ml |
cumin
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 226.8 | g |
ground beef, extra lean
ground |
|
| 2 | each |
bay leaves
|
*
|
| 45 | ml |
chili powder
|
|
| 3 | cans |
tomatoes
undrained, 1 pound each |
*
|
| 1 | small |
avocados
cut into 1/4 inch dice |
*
|
| 237 | ml |
yogurt, low-fat
plain |
|
| 79 | ml |
cilantro
minced fresh |
|
| 1 | x |
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.
