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Individual Chili Pots

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Submitted by buckeyes1

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

12 346.8
OUNCES ML/G BEEF
lean
4 946
CUPS ML TOMATOES
seeded, chopped
1 ½ 355
CUPS ML SWEET RED BELL PEPPERS
chopped *
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
6 173.4
OUNCES ML/G BEANS
cooked, drained
1 1
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML OREGANO
dried
¾ 3.8
TEASPOON ML CHILI POWDER
3 7.1E+2
CUPS ML RICE
cooked
2 ¼ 65
OUNCES ML/G CHEESE
shredded
18 18
EACH EACH OLIVES
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 350g (12.3 oz)
Amount per Serving
Calories 585 21% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 224mg 9%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 21%
Sugars g
Protein 52g
Vitamin A 24% Vitamin C 32%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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