Title: Chicken chili
 Categories: Mexican, Poultry, Chili, Beans
      Yield: 8 Servings
 
      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 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 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.