Veal Chili

1 tablespoon Vegetable oil

1/2 cup Diced onion

1/2 Jalepeno Pepper -- minced

1/2 pound Ground veal

1 1/2 cups Canned tomatoes with

1/2 cup Tomato sauce

1 tablespoon Chili powder

1 teaspoon Dry mustard

Salt and pepper 1/4 teaspoon Each basil and oregano

4 ounces Drained canned kidney beans

2 tablespoons Parsley

2 tablespoons Dry white wine

1 teaspoon Lemon juice

359 CALORIES -- 13 G. FAT. Saute o

peper over medium heat for about 2 minutes. Add veal and cook for 5-7 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.