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