Chili taco salad

4 servings

Ingredients

QuantityIngredient
1tablespoonVegetable oil
2Onions
2clovesGarlic; minced
1poundsChicken; ground
1cupCarrots; chopped
1cupCelery; chopped
2tablespoonsChili powder
1teaspoonGround cumin
4cupsTortilla chips
4cupsLettuce; shredded
2cupsTomatoes; fresh, chopped
1cupSour cream or yogurt
¾teaspoonDried oregano
½teaspoonSalt
¼teaspoonHot pepper flakes
¼teaspoonPepper
28ouncesTomatoes; canned
19ouncesRed kidney beans; canned
19ouncesChick-peas; drain, rinse
¼cupParsley; fresh, chopped
1cupMonterey Jack; shredded
½cupBlack olives; chopped
½cupJalapeno peppers; chopped
12Mini corn cobs (optl)

Directions

LIGHT & EASY CHICKEN CHILI

CHILI TACO SALAD

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)