Chicken Chili

Recipes 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
Salt

Recipe Instructions:

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off 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.