Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories