Recipe - Light And Easy Chicken Chili

1 tablespoon Veg oil
2 Onions
2 Cloves garlic, minced
1 pound Ground chicken
1 cup Chopped celery
1 cup Chopped carrot
1 Sweet red or green pepper
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 Black pepper
1 cn (28 oz) tomatoes, chopped
1 cn (19 oz) red kidney beans,
drained & rinsed
1 cn (19 oz) chickpeas, drained
and rinsed
One fourth cup Chopped fresh parsley

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 pwder, 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. Garnish with parsley. Makes 4 to 6 servings.

Notes: do not add all tomato juice add about One fourth and then as needed use 1
tbsp chili powder if using chili style kidney beans extra lean ground beef
substitutes fine leave off parsley

Best topping: drop few chunks of cheese on serving of chili, layer of
shredded lettuce, smaller layer of chopped tomatoes, topped by big spoonful
of sour cream. Stick tortilla chips cut in wedges and lightly toasted
around the edges.
Source: Canadian Living's best Chicken Posted to TNT Prodigy's Recipe
Exchange Newsletter by Rod Grant rodgrant@magi.com on Apr 09, 1997