---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Chili
 Categories: Mexican, Poultry, Chili, Beans
      Yield: 8 Servings
 
      1 lb Chicken breasts; boned,
           - skinned, cut into 1" cubes
      2 tb Corn oil
      4 md Onions; chopped
      2 lg Green peppers; coarsly
           - chopped
      3 cl Garlic; 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 lb Undrained tomatoes
           - (3 cans)
      1 sm Avocado; 1/4" dice
      1 c  Plain lowfat yogurt
    1/3 c  Fresh cilantro or Italian
           - parsley; minced
 
  Wrap chicken & freeze until firm, but not solid. Grind coarsely in
  processor, using on/off turns. Heat oil in large Dutch oven over
  medium-high heat. Add onions, green peppers & garlic & cook until
  golden brown, stirring frequently, about 15 minutes. Mix in cumin,
  oregano, coriander & thyme & stir 2 minutes. Add chicken, ground
  round & bay leaves. Cook until meat & chicken are no longer pink,
  breaking up with a spoon, about 5 minutes. Add chili powder. Reduce
  heat to medium & cook 5 minutes, stirring frequently. Add tomatoes,
  breaking up large pieces with a spoon. Mix in tomato paste, salt &
  pepper. Reduce heat, cover & simmer 45 minutes, 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 tb yogurt in center of
  each. Top with diced avocado and minced cilantro. Serve hot.
 
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