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Chili Taco Salad salads, vegetables, chili, tex-mex, chicken ----LIGHT & EASY CHICKEN CHILI---- 1 tablespoon vegetable oil 2 onions 2 centiliter garlic; minced 1 lb chicken; ground 1 cup carrots; chopped 1 cup celery; chopped 2 tablespoon chili powder 1 teaspoon ground cumin 3/4 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon hot pepper flakes 1/4 teaspoon pepper 28 oz tomatoes; canned 19 oz red kidney beans; canned 19 oz chick-peas; drain, rinse 1/4 cup parsley; fresh, chopped ----CHILI TACO SALAD---- 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) Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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