Light And Easy Chicken Chili

• 1 tablespoon vegetable oil
• 2 onions
• 2 cloves garlic minced
• 1 pound ground chicken
• 1 cup chopped celery
• 1 cup carrot Chopped
• 1 green pepper or Sweet red, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper flakes
• 1/4 teaspoon black pepper
• 28 ounces canned tomatoes chopped
• 19 ounces red kidney beans canned, drained & rinsed
• 19 ounces chick peas canned, drained and rinsed
• 1/4 cup fresh parsley Chopped

1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened.
2. Add chicken; cook, stirring, for about 7 minutes or until no longer pink.
3. Add carrot, celery, red pepper, chili pwder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring, for 1 minute.
4. Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley.
5. 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.

vegetable oil, onions, garlic, chicken, celery, carrot, green pepper, chili powder, ground cumin, oregano, salt, pepper, black pepper, tomatoes, red kidney, peas, parsley

Taken from www.yummly.com/recipe/Light-and-Easy-Chicken-Chili-1663828 (may not work)