INGREDIENTS

INSTRUCTIONS

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  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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