Individual Chili Pots
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
ground beef, lean
or turkey, ground, cooked |
|
| 4 | cups |
italian plum (roma) tomatoes
canned, reserve liquid, seeded, chopped |
|
| 1 ½ | cups |
green bell peppers
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 6 | ounces |
red kidney beans
cooked, drained |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
oregano
dried |
|
| ¾ | teaspoon |
chili powder
|
|
| 3 | cups |
rice
long grain, cooked |
|
| 2 ¼ | ounces |
cheddar cheese
shredded |
|
| 18 | each |
black olives
large, pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
ground beef, lean
or turkey, ground, cooked |
|
| 946 | ml |
italian plum (roma) tomatoes
canned, reserve liquid, seeded, chopped |
|
| 355 | ml |
green bell peppers
chopped |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 173.4 | ml/g |
red kidney beans
cooked, drained |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
oregano
dried |
|
| 3.8 | ml |
chili powder
|
|
| 7.1E+2 | ml |
rice
long grain, cooked |
|
| 65 | ml/g |
cheddar cheese
shredded |
|
| 18 | 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.
