Chicken Chili

      Yield: 8 Servings

      1 lb skinned & chicken,Boned

      1    breasts cut into 1 inch

      1    cubes

      2 T  corn oil

      4 md onions,chopped

      2 lg green peppers,coarsly

      1    chopped

      3 lg garlic cloves,Minced

      1 t  cumin

      1 t  oregano

    1/2 t  thyme

      1    salt

      1    pepper

    1/2 lb ground round

      2    bay leaves

      3 T  chili powder

      3 cn tomatoes,Undrained

      1    (1 lb ea)

      1 sm avocado cut into 1/4 in.

      1    dice

      1 c  plain lowfat yogurt

    1/3 c  fresh cilantro or,Minced

      1    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