Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Skinned and 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 and 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 and Garlic and Cook Until
Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin,
Oregano, Coriander and Thyme and Stir 2 Min. Add Chicken, Ground Round and
Bay Leaves. Cook Until Meat and Chicken Are No Longer Pink, Breaking Up
With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium and
Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large
Pieces With A Spoon. Mix in Tomato Paste, Salt and Pepper. Reduce
Heat, Cover and Simmer 45 Min., Stirring Occasionally. Uncover, Reduce
Heat To Lowest Setting and Cook 1 1/2 Hours, Stirring Frequently Near
End and Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead and 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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