Zesty Chicken and Avocado Chili
Equipment
Ingrediënten
- 1 pound skinned & boned chicken breasts cut into 1-inch cubes
- 2 tablespoons corn oil
- 4 medium onions chopped
- 2 large green peppers coarsely chopped
- 3 large garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon thyme
- Salt
- Pepper
- ½ pound ground round
- 2 bay leaves
- 3 tablespoons chili powder
- 3 cans undrained tomatoes 1 lb each
- 1 small avocado cut into 1/4-inch dice
- 1 cup plain low-fat yogurt
- ⅓ cup minced fresh cilantro or Italian parsley
Instructies
- Wrap chicken and freeze until firm, but not solid.
- Coarsely grind in a food processor, using on/off turns.
- Heat oil in a large Dutch oven over medium-high heat.
- Add onions, green peppers, and garlic.
- Cook until golden brown, stirring frequently, about 15 minutes.
- Mix in cumin, oregano, coriander, and thyme.
- Stir for 2 minutes.
- Add chicken, ground round, and bay leaves.
- Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 minutes.
- Add chili powder.
- Reduce heat to medium and cook for 5 minutes, stirring frequently.
- Add tomatoes, breaking up large pieces with a spoon.
- Mix in tomato paste, salt, and pepper.
- Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
- Uncover, reduce heat to the lowest setting, and cook for 1 1/2 hours, stirring frequently near the end and adding water if necessary to prevent burning.
- Adjust seasoning.
- (Can be prepared 1 day ahead and refrigerated.
- )
- Sprinkle avocado with lemon juice.
- Ladle chili into large soup bowls.
- Spoon 2 tablespoons of yogurt in the center of each.
- Top with diced avocado and minced cilantro.
- Serve hot.
Notes / Tips / Wine Advice:
Nutritional Information
Calories: 320 kcal | Carbohydrates: 23 g | Protein: 22 g | Fat: 16 g | Fiber: 7 g | Sugar: 9 g
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