Title: Individual Chili Pots - Weight Watchers Favorite
Categories: Chili Tomato Vegetable Rice
Yield: 6 Servings
| 12 | oz | Beef, ground, lean; broiled |
| | | Or |
| 12 | oz | Turkey, ground, cooked |
| 4 | c | Tomatoes, plum Italian (canned, reserve liquid) seeded and |
| 1 1/2 | c | Bell pepper, green; chopped |
| 1 | c | Onions; chopped |
| 1 | c | Celery; chopped |
| 6 | oz | Beans, Kidney red cooked and drained |
| 1 | | Garlic clove; minced |
| 1 | ts | Oregano, dried |
| 3/4 | ts | Chili Powder |
| 3 | c | Rice, long grain; cooked |
| 2 1/4 | oz | Cheese, Cheddar; shredded |
| 18 | | 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.