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Title: Veal Chili with Beans
Categories: Chili
Yield: 6 Servings
| 1 1/2 | ts | Canola Oil |
| 2 | ts | Garlic, crushed |
| 1 | c | Onion, diced |
| 1 | c | Green Bell Pepper, diced |
| 1 | c | Carrots, diced |
| 1 | lb | Ground Veal |
| 28 | oz | Can White and Red Kidney |
| Beans | ||
| 2 | tb | Tomato Paste |
| 1 | tb | Chili Powder |
| 1/4 | ts | Dried Oregono |
| 3/4 | ts | 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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