Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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