LIGHT & EASY CHICKEN CHILI
1 tb Vegetable oil
2    Onions
2 cl Garlic; minced
1 lb Chicken; ground
1 c  Carrots; chopped
1 c  Celery; chopped
2 tb Chili powder
1 ts Ground cumin
3/4 ts Dried oregano
1/2 ts Salt
1/4 ts Hot pepper flakes
1/4 ts Pepper
28 oz Tomatoes; canned
19 oz Red kidney beans; canned
19 oz Chick-peas; drain, rinse
1/4 c  Parsley; fresh, chopped

CHILI TACO SALAD
4 c Tortilla chips
4 c Lettuce; shredded
2 c Tomatoes; fresh, chopped
1 c Sour cream or yogurt
1 c Monterey Jack; shredded
1/2 c Black olives; chopped
1/2 c 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)