Quick Veal Chili for Two

INGREDIENTS

INSTRUCTIONS

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2 t  Vegetable Oil 1/2 c Onion; Chopped 1/2 c Green Bell Pepper; Chopped 1
t  Garlic; Fresh, Minced OR 1/4 t Garlic Powder 10 oz Veal; Ground 1 1/2 t
Chili Powder 1/2 t Oregano Leaves 1/2 t Cumin; Ground 1 x Salt; Dash of 1 x
Hot Pepper Sauce; Dash Of 1/2 c Tomatoes; Crushed, Canned 1 T Tomato Paste;
PLUS 1 t Tomato Paste 3 oz Pinto Beans; Drained, Canned
In  medium  saucepan  heat oil; add onion,  green pepper, and garlic or
garlic powder; saute until onion is translucent, about 5 minutes. Add veal,
chili powder, oregano, cumin, salt, and hot sauce; stirring constantly to
break up the veal,  cook until veal loses its pink color, about 5 minutes.
Add crushed tomatoes and tomato paste, cook, stirring occasionally, about 5
minutes longer. Stir in beans and cook until heated, about 5 minutes.
Each  serving  is equivalent to 1 serving fats; 1  cup limited vegetables,
1 serving of vegetables, 3 oz veal, 1 serving of extras, 1 1/2 oz legumes.
Per  serving:   330  Calories, 28 g protein, 17  g fat, 18 g Carbohydrate,
302 mg sodium (estimated).
Men--  Add  1/2 oz pinto beans to each portion  of quick veal chili. Change
equilivalent listing to 2 oz legumes. Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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