When it gets chilly outside, reach for this Veal Chili which packs just the right amount of heat. Tender ground veal is seasoned to perfection and sautéed alongside green bell peppers and onions, then topped off with a sprinkle of pepper jack for a bowl worth bragging about!
1/4 cup Canola oil
1 pound veal, ground
8 ounces onions, minced
1 ounce garlic, minced
1/2 pound green bell peppers, small dice
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 tablespoon salt
1/2 teaspoon black pepper
1/4 cup chili seasoning blend
1/4 cup tomato paste
16 ounces tomato purée
1 can red kidney beans, drained
8 ounces Pepper Jack cheese, grated
Pre-heat a large sauté pan on medium high heat and add the canola oil. Add the ground veal and onions and sauté for 2-3 minutes or until the onions are translucent. Add the garlic and peppers; continue to sauté for 1-2 minutes longer.
Add the chili seasoning and sauté until slightly toasted. Add the rest of the ingredients, except the cheese, and bring to a boil; lower to a simmer and cook for 30-45 minutes or until the veal is tender.
Garnish with grated cheese.
Nutritional Information Per Serving
123 mg cholesterol; 12 g fiber.