How To make Individual Chili Pots Weight Watchers Favor2

Shared by Dorothy Hair 6/94

12 oz Beef, ground, lean :

broiled
Or 12 oz Turkey, ground, cooked
4 c Tomatoes, plum Italian
-(canned, reserve liquid) - seeded and chopped 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 t 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. Each serving provides: (1 3/4 cups) 1/2 fat; 2 1/2 proteins; 2 1/2 vegetables; 1 1/2 breads
Per serving: calories: 436 | Protein: 24 grams Calcium: 177 milligrams | Fat: 16 grams Sodium: 519 milligrams | Carbohydrate: 48 grams Cholesterol: 60 milligrams | Dietary Fiber: 4 grams Selected from a 1991 collection of winning recipes; submitted by Rebecca Hartman-Baker, Greeneville, Tennessee. "Weight Watcher Favorite Homestyle Recipes" NAL Books, Penguin Books Ltd, Harmondsworth, Middlesex England Weight Watchers International, Inc. 1993 ISBN 0-453-01029-6
typed 6/18/94 by Dorothy Hair