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Chili Taco Salad



1 tbsp vegetable oil
2 onions
2 cl garlic, minced
1 lb chicken, ground
1 cup carrots, chopped
1 cup celery, chopped
2 tbsp chili powder
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp hot pepper flakes
1/4 tsp pepper
28 oz tomatoes, canned
19 oz red kidney beans, canned
19 oz chick-peas, drain, rinse
1/4 cup parsley, fresh, chopped


4 cup tortilla chips
4 cup lettuce, shredded
2 cup tomatoes, fresh, chopped
1 cup sour cream or yogurt
1 cup monterey jack, shredded
1/2 cup black olives, chopped
1/2 cup 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)





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