• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Chili

  • Recipe Submitted by on

Category: Chili, Mexican, Poultry, Beans

 Ingredients List

  • 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.

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