Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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