Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil PLUS-- |
1 teaspoon | Vegetable oil |
1 cup | Onion, minced |
4 cloves | Garlic |
1½ pounds | Veal, ground |
1 cup | Celery, minced |
1 cup | Green bell pepper, minced |
1 cup | Tomatoes, crushed, canned |
1 cup | Vegetable juice, mixed |
2 teaspoons | Chili powder, or to taste |
1 teaspoon | Cumin, ground |
½ teaspoon | Salt |
½ teaspoon | Hot Sauce, or to taste |
¼ teaspoon | Pepper |
12 ounces | Red kidney beans * |
VEAL CHILI
DIRECTIONS
* Red Kidney beans should be canned. Drain and rinse them.
In a 4-quart saucepan, heat vegetable oil; add onions and garlic and saute until onions are translucent, about 5 minutes. Add ground veal and saute until browned, stirring constantly to break up veal.
Stir in remaining ingredients except kidney beans and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir kidney beans into veal mixture and cook until heated, about 5 minutes. While beans are heating, warm 4 soup bowls. Serve chili in heated bowls.
Each serving is equivalent to: 1 serving Fats; ¼ cup Limited Vegetables; 4 oz Veal; 1½ servings Vegetables; ¼ serving Bonus; 1 serving Bread Substitutes.
Per Serving: 447 calories, 39 g protein, 20 g fat, 27 g carbohydrate, 869 mg sodium (estimated).
Variation: Beef Chili--Substitute 1 pound cooked ground beef (rare) for the ground veal.
Per Serving: 486 calories, 39 g protein, 25 g fat, 27 g carbohydrate, 889 mg sodium (estimated). Converted by MMCONV vers.
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