Chili Taco Salad

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	70 minutes

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Ingredients


Light and easy chicken chili
1	tablespoon	vegetable oil
2	each	onions
2	cloves	garlic	minced
1	pound	chicken	ground
1	cup	carrots	chopped
1	cup	celery	chopped
2	tablespoons	chili powder
1	teaspoon	cumin	ground
3/4	teaspoon	oregano	dried
1/2	teaspoon	salt
1/4	teaspoon	red pepper flakes
1/4	teaspoon	black pepper
28	ounces	tomatoes, canned
19	ounces	red kidney beans	canned
19	ounces	chickpeas (garbanzo beans)	drained, rinsed
1/4	cup	parsley leaves	fresh, chopped

Chili taco salad
4	cups	tortilla chips
4	cups	lettuce	shredded
2	cups	tomatoes	fresh, chopped
1	cup	sour cream
1	cup	monterey jack cheese	shredded
1/2	cup	black olives	chopped
1/2	cup	jalapeno peppers	chopped
12	each	corn cobs	mini

Directions

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 chili, 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)