1 pound ground round
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (8 ounces) kidney beans undrained
4 teaspoons chili powder
1 teaspoon dried oregano
1/2 cup uncooked long grain rice
1 cup frozen corn, thawed
1/2 cup sliced ripe olives
1 cup (4 ounces shredded, reduced.fat cheddar cheese

In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is browned and vegetables are tender. Drain. Add tomato juice, kidney beans, chili powder, oregano and rice; coy, c,r and simmer for 25 minutes or until rice is tender, Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and let stand until cheese melts. Yield: 6 servings.

Recipe Name
Chili Skillet
Published On