Mexican Chicken Chili Recipe

Name: Mexican Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ cup cilantro minced fresh; italian parsley

Servings: persons

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
⅓ 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.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Chili

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