Mexican Chicken Chili

• 1 pound chicken breast halves, boneless, skinless cut into 1 inch cubes
• 2 tablespoons corn oil
• 4 medium onions chopped
• 2 large green bell peppers coarsely chopped, or red bell pepper
• 3 large garlic cloves minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• salt and black pepper
• 1/2 pound ground beef, extra lean ground
• 2 each bay leaves
• 3 tablespoons chili powder
• 3 cans tomatoes undrained, 1 pound each
• 1 small avocados cut into 1/4 inch dice
• 1 cup yogurt, low-fat plain
• 13 cup cilantro minced fresh
• italian parsley

1. Wrap chicken and freeze until firm, but not solid.
2. Grind coarsely in processor, using onoff turns.
3. Heat oil in large dutch oven over medium-high heat.
4. Add onions, green peppers and garlic and cook until golden brown, stirring frequently, about 15 minutes.
5. Mix in cumin, oregano, coriander and thyme and stir 2 minutes.
6. Add chicken, ground round and bay leaves.
7. Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 minutes.
8. Add chili powder.
9. Reduce heat to medium and cook 5 minutes, stirring frequently.
10. Add tomatoes, breaking up large pieces with a spoon.
11. Mix in tomato paste, salt and pepper.
12. Reduce heat, cover and simmer 45 minutes, stirring occasionally.
13. Uncover, reduce heat to lowest setting and cook 1 1/2 hours, stirring frequently near end and adding water if necessary, to prevent buring.
14. Adjust seasoning.
15. (Can be prepared 1 day ahead and refrigerated.)
16. Sprinkle avocado with lemon juice.
17. Ladle chili into large soup bowls.
18. Spoon 2 teaspoons yogurt in center of each.
19. Top with diced avocado and minced cilantro.
20. Serve hot.

chicken, corn oil, onions, green bell peppers, garlic, cumin, oregano, thyme, salt, ground beef, bay leaves, chili powder, tomatoes, avocados, yogurt, cilantro, italian parsley

Taken from recipeland.com/recipe/v/mexican-chicken-chili-44795 (may not work)