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Individual Chili Pots

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Submitted by Rainsbow1

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

12 346.8
OUNCES ML/G GROUND BEEF, LEAN
or turkey, ground, cooked
4 946
CUPS ML ITALIAN PLUM (ROMA) TOMATOES
canned, reserve liquid, seeded, chopped
1 ½ 355
CUPS ML GREEN BELL PEPPERS
chopped
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
6 173.4
OUNCES ML/G RED KIDNEY BEANS
cooked, drained
1 1
CLOVE CLOVE GARLIC
minced
1 5
TEASPOON ML OREGANO
dried
¾ 3.8
TEASPOON ML CHILI POWDER
3 7.1E+2
CUPS ML RICE
long grain, cooked
2 ¼ 65
OUNCES ML/G CHEDDAR CHEESE
shredded
18 18
EACH EACH BLACK OLIVES
large, pitted *

Directions

In a large saucepan, combine all ingredients except rice, cheese, and olives.

Cover and simmer over low heat 25 minutes.

Stir in rice; heat through.

Divide chili among 6 individual serving dishes; top each with equal amounts of cheese and sliced olives.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 543 15% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 213mg 9%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 25%
Sugars g
Protein 51g
Vitamin A 27% Vitamin C 81%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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