Title: Quick Veal Chili for Two
Categories: Chili Ethnic
Yield: 1 Servings

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No ingredients

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

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