| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Dutch |
Vegetables, Poultry, Salads |
4 |
Servings |
INGREDIENTS
| 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 |
| 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) |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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