- 2 lb (1 kg) Ground veal
- 4 cloves garlic, minced
- 3 carrots, diced
- 1 onion, chopped
- 3 tbsp (45 mL) chili powder
- 1 tbsp (15 mL) dried oregano
- 1 tsp (5 mL) ground cumin
- 2 cans (28 oz/796 ml) tomatoes
- 1 can (19 oz/540 ml) black beans, drained and rinsed
- 1 cup (250 mL) beer (optional)
- 1 each sweet green and red pepper, chopped
- 1-1/2 cups (375 mL) corn kernels
- Dash hot pepper sauce
- To Taste salt and pepper
Prep Time: 10 minutes
Cook Time: 30 minutes
Instructions:
In large pot, brown veal over high heat. Reduce heat to medium; add garlic, carrots, onions, chili powder, oregano and cumin; cook stirring for 5 minutes or until vegetables are softened. Add tomatoes, beans, and beer (if using), breaking up tomatoes with spoon. Bring to boil; reduce heat and boil gently for about 20 minutes or until thickened. Add green and red pepper, corn and hot pepper sauce. Simmer for about 5 minutes longer or until peppers are tender crisp. Season to taste with hot pepper sauce, salt and pepper.
Makes 8 servings
Nutritional Information: 324 calories * 28.5 g protein * 7.7 g fat * 35.3 g carbohydrate