Veal chili

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 *



* 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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