Veal Chili
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
onions
diced |
|
| ½ | Jalepeno |
black pepper
minced |
*
|
| ½ | pound |
ground veal
|
* |
| 1 ½ | cups |
tomatoes, canned
|
|
| ½ | cup |
tomato sauce
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| 4 | ounces |
kidney beans, canned
drained |
|
| 2 | tablespoons |
parsley leaves
|
|
| 2 | tablespoons |
white wine
dry |
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
onions
diced |
|
| 0.5 | Jalepeno |
black pepper
minced |
*
|
| 226.8 | g |
ground veal
|
* |
| 355 | ml |
tomatoes, canned
|
|
| 118 | ml |
tomato sauce
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
dry mustard
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 115.6 | ml/g |
kidney beans, canned
drained |
|
| 3E+1 | ml |
parsley leaves
|
|
| 3E+1 | ml |
white wine
dry |
|
| 5 | 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.
