Yield: 8 Servings

Ingredients

1 lb skinned & boned chicken
1 breasts cut into 1 inch
1 cubes
2 tb corn oil
4 md onions, chopped
2 lg green peppers, coarsly
1 chopped
3 lg garlic cloves minced
1 ts cumin
1 ts oregano
1/2 ts thyme
1 salt
1 pepper
1/2 lb ground round
2 bay leaves
3 tb chili powder
3 cn undrained tomatoes
1 (1 lb ea)
1 sm avocado cut into 1/4 in.
1 dice
1 c plain lowfat yogurt
1/3 c minced fresh cilantro or
1 italian parsley

Instructions

Wrap Chicken & 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 & 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 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.