Black Bean & Veal Chili


Who can resist a steaming bowl of chili? Made with ground veal, the fabulous chili flavours shine through and the meat stays tender. Serve it with crispy tortilla chips and a sprinkle of shredded old cheddar cheese.

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  • 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



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