Yield: 4 servings
|1 tablespoon||Vegetable oil PLUS--|
|1 teaspoon||Vegetable oil|
|1 cup||Onion, minced|
|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||Hot Sauce, or to taste|
|12 ounces||Red kidney beans *|
* 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.