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