Chicken chili

Yield: 8 servings

Ingredients:

1 lb Skinned & Boned Chicken Pepper Breasts Cut Into 1 Inch 1/2 lb Ground Round Cubes 2 Bay Leaves
2 tb Corn Oil 3 tb Chili Powder
4 md Onions Chopped 3 cn Undrained Tomatoes
2 lg Green Peppers Coarsly (1 lb ea) Chopped 1 sm Avocado Cut Into 1/4 in.
3 lg Garlic Cloves Minced Dice
1 ts Cumin 1 c Plain Lowfat Yogurt
1 ts Oregano 1/3 c Minced Fresh Cilantro OR
1/2 ts Thyme Italian Parsley

Instructions:

Salt 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.