Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
2 \N | Onions |
2 cloves | Garlic; minced |
1 pounds | Chicken; ground |
1 cup | Carrots; chopped |
1 cup | Celery; chopped |
2 tablespoons | Chili powder |
1 teaspoon | Ground cumin |
4 cups | Tortilla chips |
4 cups | Lettuce; shredded |
2 cups | Tomatoes; fresh, chopped |
1 cup | Sour cream or yogurt |
¾ teaspoon | Dried oregano |
½ teaspoon | Salt |
¼ teaspoon | Hot pepper flakes |
¼ teaspoon | Pepper |
28 ounces | Tomatoes; canned |
19 ounces | Red kidney beans; canned |
19 ounces | Chick-peas; drain, rinse |
¼ cup | Parsley; fresh, chopped |
1 cup | Monterey Jack; shredded |
½ cup | Black olives; chopped |
½ cup | Jalapeno peppers; chopped |
12 \N | Mini corn cobs (optl) |
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)