Zesty Chicken and Avocado Chili
Equipment
- Food processor
- Large Dutch oven
Ingredients
- 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
- 1/2 teaspoon thyme
- Salt
- Pepper
- 1/2 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
- 1/3 cup minced fresh cilantro or Italian parsley
Instructions
- 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 & Wine Advice
Wine Advice:
Pair this flavorful chili with a crisp and refreshing white wine like a Chardonnay or a Viognier to balance the richness of the dish.
Nutrition values
Calories: 320 kcal | koolhydraten: 23 g | Eiwitten: 22 g | Vet: 16 g | Suiker: 9 g