Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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.

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