Taste of Home
Chili Skillet
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 4 servings.
Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
Ingredients
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1 pound ground beef
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1 cup chopped onion
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1/2 cup chopped green pepper
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1 garlic clove, minced
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1 can (16 ounces) kidney beans, rinsed and drained
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1 cup tomato juice
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1/2 cup water
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4 teaspoons chili powder
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 cup uncooked long grain rice
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1 cup canned or frozen corn
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1/2 cup sliced ripe olives
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1 cup shredded cheddar or Monterey Jack cheese
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Thinly sliced green onions, optional
Directions
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1.
In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes.
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2.
Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.
Nutrition Facts
1 serving: 599 calories, 26g fat (11g saturated fat), 98mg cholesterol, 1557mg sodium, 54g carbohydrate (9g sugars, 10g fiber), 38g protein.
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