Veal chili with beans
6 servings
Ingredients
Quantity | 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 |
Beans | ||
2 | tablespoons | Tomato Paste |
1 | tablespoon | Chili Powder |
¼ | teaspoon | Dried Oregono |
¾ | teaspoon | Dried Basil |
Directions
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
Related recipes
- Breaded veal cutlets
- Chili bean salad
- Chili beans
- Chili beans & beef
- Chili with beans
- Chilies
- Lemon veal
- Roast veal
- Seafood chili
- Veal chili
- Veal chili with artichokes
- Veal dijon
- Veal lasagna
- Veal olives
- Veal paprika
- Veal stew
- Veal with pasta salad
- Vegetable chili
- Vegetable-bean chili
- Vegetarian chili