• Cookbook Store

    Lots of great cookbooks and readers' comments.

    Click here



 

Chicken Chili Recipe
   
Recipe Categories: Chili Recipes   |   Chicken Recipes
Average Rating: (1 vote)
Yield: 8 Servings
 
Ingredients
  1  lb Skinned & Boned Chicken Breasts Cut Into 1 Inch Cubes  
  2  tb Corn Oil  
  4  md Onions, Chopped  
  2  lg Green Peppers, Coarsely Chopped  
  3  lg Garlic Cloves 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  cn Undrained Tomatoes (1 lb ea)  
  1  sm Avocado Cut Into 1/4 in. Dice  
  1  c Plain Low fat Yogurt  
  1/3  c Minced Fresh Cilantro OR Italian Parsley  
 
Instructions
 
  1. 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 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 burning. 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.

 
   


 
  Printable Version  
  Add to your cook book  
  Add Your Comments  
  E-mail to a Friend  
  Bookmark @ Del.icio.us  
Rate this recipe
       Poor Best