Recipe - Chicken Chili

1 pound Skinned & Boned Chicken
Breasts Cut Into 1 Inch
Cubes
2 tablespoon Corn Oil
4 md Onions, Chopped
2 lg Green Peppers, Coarsly
Chopped
3 lg Garlic Cloves Minced
1 teaspoon Cumin
1 teaspoon Oregano
One half teaspoon Thyme
Salt
Pepper
One half pound Ground Round
2 Bay Leaves
3 tablespoon Chili Powder
3 cn Undrained Tomatoes
(1 pound ea)
1 small Avocado Cut Into One fourth in.
Dice
1 cup Plain Lowfat Yogurt
1/3 cup Minced Fresh Cilantro OR
Italian Parsley

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over
MediumHigh 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 One half 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.