Veal chili

Yield: 1 Servings -

Ingredients:

1 T Vegetable Oil; PLUS 1 t Vegetable Oil 1 c Onion; Minced 4 ea

Instructions:

Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Bell Peppers; Minced 1 c Tomatoes; Crushed Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot Sauce; Or To Taste 1/4 t Pepper 12 oz 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; 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