VEAL CHILI

      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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