Yield: 6 Servings

Ingredients (Help):
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.


Edit Recipe