-------------------------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)