Veal chili with beans

Yield: 6 servings

Measure Ingredient
1½ teaspoon Canola Oil
2 teaspoons Garlic, crushed
1 cup Onion, diced
1 cup Green Bell Pepper, diced
1 cup Carrots, diced
1 pounds Ground Veal
28 ounces Can White and Red Kidney
\N \N Beans
2 tablespoons Tomato Paste
1 tablespoon Chili Powder
¼ teaspoon Dried Oregono
¾ teaspoon Dried Basil

In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or crackers.

Per Serving: Calories: 300, Fat: 5g, Cholesterol: 54mg, Sodium: 760mg.

Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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