Veal Chili
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Veal Chili
  Veal    Chili  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63498. Report a problem with this recipe.
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      Title: Veal chili
 Categories: Chili
      Yield: 1 Servings
 
           -
           -Veal Chili
 
  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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Recipe ID 63498 (Apr 03, 2005)

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