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| 1 x ca. 450 g | Skinned & Boned Chicken |
| | Breasts Cut Into 1 Inch Cubes |
| 2 Esslöffel | corn oil |
| 4 mittel | onions chopped |
| 2 gross | Green Peppers, Coarsly Chopped |
| 3 gross | cloves garlic minced |
| 1 Teelöffel | cumin |
| 1 Teelöffel | oregano |
| 1/2 Teelöffel | thyme |
| | salt |
| | pepper |
| 1/2 x ca. 450 g | Ground Round |
| 2 | bay leaves |
| 3 Esslöffel | chilli powder |
| 3 Dose | Undrained Tomatoes |
| | (1 lb ea) |
| 1 klein | Avocado Cut Into 1/4 in. |
| | Dice |
| 1 Tasse | yogurt plain, low fat |
| 1/3 Tasse | Minced Fresh Cilantro Or |
| | Italian Parsley |
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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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