Chili Taco Salad

Directions

PREPARE CHILI:

In a 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 simply irresistible combo of pleasingly spicy chicken chili, 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)