Yield: 6 Servings
Measure | Ingredient |
---|---|
12 ounces | Beef, ground, lean; broiled |
\N \N | Or |
12 ounces | Turkey, ground, cooked |
4 cups | Tomatoes, plum Italian (canned, reserve liquid) seeded and chopped |
1½ cup | Bell pepper, green; chopped |
1 cup | Onions; chopped |
1 cup | Celery; chopped |
6 ounces | Beans, Kidney red cooked and drained |
1 \N | Garlic clove; minced |
1 teaspoon | Oregano, dried |
¾ teaspoon | Chili Powder |
3 cups | Rice, long grain; cooked |
2¼ ounce | Cheese, Cheddar; shredded |
18 \N | Olives, Black, large pitted |
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.