Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------VEAL CHILI------------------------------
1 tb Vegetable oil 1 c Tomatoes, crushed, canned
--PLUS-- 1 c Vegetable juice, mixed
1 ts Vegetable oil 2 ts Chili powder, or to taste
1 c Onion, minced 1 ts Cumin, ground
4 cl Garlic 1/2 ts Salt
1 1/2 lb Veal, ground 1/2 ts Hot Sauce, or to taste
1 c Celery, minced 1/4 ts Pepper
1 c Green bell pepper, minced 12 oz Red kidney beans *

-------------------------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; 1/4 cup Limited
Vegetables; 4 oz Veal; 1 1/2 servings Vegetables; 1/4 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.
1.40

Browse by categories