Recipe - Chili Sweet Potato Gratin

LIGHT & EASY CHICKEN CHILI
1 tablespoon Vegetable oil
2 Onions
2 cl Garlic; minced
1 pound Chicken; ground
1 cup Carrots; chopped
1 cup Celery; chopped
2 tablespoon Chili powder
1 teaspoon Ground cumin
Three fourths teaspoon Dried oregano
One half teaspoon Salt
One fourth teaspoon Hot pepper flakes
One fourth teaspoon Pepper
28 ounce Tomatoes; canned
19 ounce Red kidney beans; canned
19 ounce Chickpeas; drain, rinse
One fourth cup Parsley; fresh, chopped

CHILI TACO SALAD
4 cup Tortilla chips
4 cup Lettuce; shredded
2 cup Tomatoes; fresh, chopped
1 cup Sour cream or yogurt
1 cup Monterey Jack; shredded
One half cup Black olives; chopped
One half cup 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 chickpeas; 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 tonguetingling 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