Chili Taco Salad

Ingredients

some garlic
16 ml vegetable oil
2 onions
270 gr chicken
130 gr carrots
100 gr celery
18 gr chili powder
2 gr cumin
1 gr oregano
1 gr salt
1 gr pepper flakes
1 gr pepper
525 gr tomatoes
600 gr kidney beans
450 gr chick peas
7 gr parsley
130 gr tortilla chips
100 gr lettuce
300 gr tomatoes
240 ml sour cream
1 monterey jack
65 gr black olives
65 gr jalapeno peppers
12 mini corn cobs

Instructions

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)