Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------LIGHT EASY CHICKEN CHILI----------------------
1 tb Vegetable oil 3/4 ts Dried oregano
2 Onions 1/2 ts Salt
2 cl Garlic; minced 1/4 ts Hot pepper flakes
1 lb Chicken; ground 1/4 ts Pepper
1 c Carrots; chopped 28 oz Tomatoes; canned
1 c Celery; chopped 19 oz Red kidney beans; canned
2 tb Chili powder 19 oz Chick-peas; drain, rinse
1 ts Ground cumin 1/4 c Parsley; fresh, chopped

----------------------CHILI TACO SALAD---------------------------
4 c Tortilla chips 1 c Monterey Jack; shredded
4 c Lettuce; shredded 1/2 c Black olives; chopped
2 c Tomatoes; fresh, chopped 1/2 c Jalapeno peppers; chopped
1 c Sour cream or yogurt 12 Mini corn cobs (optl)

PREPARE CHILI:
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook
onions and garlic, stirring, for about 5 minutes or until softened.
Add chicken; cook, stirring, for about 7 minutes or until no longer
pink. Add carrot, celery, red pepper, chili powder, cumin, oregano,
salt, hot pepper flakes and pepper; cook, stirring for 1 minute.
Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover
and simmer for 15 minutes. Add chick-peas; simmer for 15 minutes.
Garnish with parsley.
CHILI TACO SALAD:
Taco salad is a simly irrestible combo of pleasingly spicy chicken
cbili, crunchy cool lettuce and tomatoes, creamy sour cream and
tongue-tingling peppers.
Divide chips among 4 plates. Top each with 1 cup chili, then lettuce,
tomatoes, sour cream, cheese, olives, jalapeno peppers, and corn (if
using)

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