Veal Chili
1 tablespoon Vegetable oil 1/2 cup Diced onion 1/2 Jalepeno Pepper -- minced 1/2 pound Ground veal 1 1/2 cups Canned tomatoes with 1/2 cup Tomato sauce 1 tablespoon Chili powder 1 teaspoon Dry mustard Salt and pepper 1/4 teaspoon Each basil and oregano 4 ounces Drained canned kidney beans 2 tablespoons Parsley 2 tablespoons Dry white wine 1 teaspoon Lemon juice 359 CALORIES -- 13 G. FAT. Saute o peper over medium heat for about 2 minutes. Add veal and cook for 5-7 minutes until pink is gone. Add tomatoes, reserved liquid, tomato sauce and seasonings. Stir to combine. Reduce heat to low and let simmer until flavors blend, about 5 minutes. Add remaining ingredients and stir to combine. Cook 15 minutes longer. |