Veal chili
4 servings
Ingredients
| Quantity | 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 * |
Directions
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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