Chicken chili

Yield: 8 Servings

Ingredients:

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

Instructions:

Italian Parsley 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.