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Mexican Chicken Chili


Chicken Chili recipe












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


1 pound chicken breast halves, boneless, skinless
cut into 1 inch cubes
2 tablespoons corn oil
4 medium onions
2 large green bell peppers
coarsely chopped, or red bell pepper
3 large garlic cloves
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon thyme
salt and black pepper
½ pound ground beef, extra lean
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
cup cilantro
minced fresh
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 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

Add review




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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