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| | Shared by Dorothy Hair 6/94 |
| 12 x ca. 30 g | Beef, ground, lean; broiled |
| | Or |
| 12 x ca. 30 g | Turkey, ground, cooked |
| 4 Tasse | Tomatoes, plum Italian (canned, reserve liquid) seeded and chopped |
| 1 1/2 Tasse | Bell pepper, green; chopped |
| 1 Tasse | onions chopped |
| 1 Tasse | celery chopped |
| 6 x ca. 30 g | Beans, Kidney red cooked and drained |
| 1 | cloves garlic minced |
| 1 Teelöffel | oregano dried |
| 3/4 Teelöffel | chilli powder |
| 3 Tasse | Rice, long grain; cooked |
| 2 1/4 x ca. 30 g | Cheese, Cheddar; shredded |
| 18 | Olives, Black, large pitted |
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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 vide 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 24 24 24 grams Calcium: ium: 177 177 milligrams | Fat: 16 16 16 16 16 grams Sodium: dium: 519 519 9 milligrams | Carbohydrate: 48 48 grams Cholesterol: erol: 60 0 milligrams
| Dietary Fiber: 4 4 4 grams
Hartman-Baker, Greeneville, Tennessee.
"Weight Watcher Favorite Homestyle Recipes" Nal Books, Penguin Books Ltd,
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