-
-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). vers. 1.40