INGREDIENTS

INSTRUCTIONS

-
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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