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Mexican Veal Chili Recipe
|Vegetable oil||1 Tablespoon|
|Onions||1 Cup (16 tbs), minced|
|Garlic||4 Clove (20 gm)|
|Ground veal||1 1⁄2 Pound|
|Celery||1 Cup (16 tbs), minced|
|Green bell peppers||1 Cup (16 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Vegetable juice||1 Cup (16 tbs), mixed|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Red kidney beans||12 Ounce, drained|
Calories 645 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 5.5 g27.6%
Trans Fat 0 g
Cholesterol 139.5 mg
Sodium 601.7 mg25.1%
Total Carbohydrates 69 g23.1%
Dietary Fiber 17.3 g69.3%
Sugars 7.4 g
Protein 55 g110.2%
Vitamin A 48.1% Vitamin C 102.1%
Calcium 17.2% Iron 51.1%
*Based on a 2000 Calorie diet
1 In a 4-quart saucepan, add vegetable oil and heat.
2 Add onions and garlic and saute for about 5 minutes until onions are translucent.
3 Add ground veal and stirring constantly, saute until browned.
4 Stir in the remaining ingredients except kidney beans and bring to a boil.
5 Lower the heat, cover and simmer for 30 minutes.
6 Stir the kidney beans into the veal mixture and cook until heated, about 5 minutes.
7 Serve in 4 warm soup bowls.