| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Chili, Kooknet |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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