1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons corn oil
4 medium onions, chopped
2 large green peppers, coarsely chopped
3 large garlic cloves, minced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
salt
pepper
1/2 pound ground round
2 bay leaves
3 tablespoons chili powder
3 1-lb each canned tomatoes, undrained
1 small avocado, cut into 1/4 in. dice
1 cup plain lowfat yogurt
1/3 cup minced fresh cilantro or italian parsley
Servings: 8
1. Wrap chicken and freeze until firm, but not solid. Grind coarsely in processor, using on\off turns.
2. 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.
3. Mix in cumin, oregano, coriander and thyme and stir 2 min.
4. Add chicken, ground round and bay leaves. Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 min.
5. Add chili powder. Reduce heat to medium and cook 5 min, stirring frequently.
6. 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.
7. Uncover, reduce heat to lowest setting and cook 1 1/2 hours, stirring frequently near end and adding water if necessary, to prevent burning. Adjust seasoning. (Can be prepared 1 day ahead and refrigerated.)
8. Sprinkle avocado with lemon juice.
9. Ladle chili into large soup bowls. Spoon 2 tablespoons yogurt in center of each. Top with diced avocado and minced cilantro. Serve hot.
2 tablespoons corn oil
4 medium onions, chopped
2 large green peppers, coarsely chopped
3 large garlic cloves, minced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon thyme
salt
pepper
1/2 pound ground round
2 bay leaves
3 tablespoons chili powder
3 1-lb each canned tomatoes, undrained
1 small avocado, cut into 1/4 in. dice
1 cup plain lowfat yogurt
1/3 cup minced fresh cilantro or italian parsley
Servings: 8
1. Wrap chicken and freeze until firm, but not solid. Grind coarsely in processor, using on\off turns.
2. 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.
3. Mix in cumin, oregano, coriander and thyme and stir 2 min.
4. Add chicken, ground round and bay leaves. Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 min.
5. Add chili powder. Reduce heat to medium and cook 5 min, stirring frequently.
6. 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.
7. Uncover, reduce heat to lowest setting and cook 1 1/2 hours, stirring frequently near end and adding water if necessary, to prevent burning. Adjust seasoning. (Can be prepared 1 day ahead and refrigerated.)
8. Sprinkle avocado with lemon juice.
9. Ladle chili into large soup bowls. Spoon 2 tablespoons yogurt in center of each. Top with diced avocado and minced cilantro. Serve hot.