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Veal Chili

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Submitted by prees

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
½ 118
CUP ML ONIONS
diced
½ 0.5
JALEPENO JALEPENO BLACK PEPPER
minced *
½ 226.8
POUND G GROUND VEAL *
1 ½ 355
½ 118
CUP ML TOMATO SAUCE
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML DRY MUSTARD
¼ 1.3
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML OREGANO
4 115.6
OUNCES ML/G KIDNEY BEANS, CANNED
drained
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
2 3E+1
TABLESPOONS ML WHITE WINE
dry
1 5
TEASPOON ML LEMON JUICE

Directions

Prepare over medium heat for about 2 minutes.

Add veal and cook for 5 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 126 28% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 245mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 30%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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