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Chicken Chili

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1 lb Skinned & Boned Chicken

Breasts Cut Into 1 Inch Cubes 2 tb Corn Oil

4 md Onions, Chopped

2 lg Green Peppers, Coarsly

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 Lowfat Yogurt

1/3 c Minced Fresh Cilantro OR

Italian Parsley 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.

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