Title: Chili taco salad
 Categories: Vegetables, Poultry, Salads
      Yield: 4 Servings
 
MMMMM-----------------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

MMMMM----------------------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)