Veal Chili With Beans

6 Servings

1 1/2 t canola oil
2 t garlic, crushed
1 c onion, diced
1 c green bell pepper, diced
1 c carrots, diced
1 lb veal, Ground
28 oz can white and red kidney
1 beans
2 T tomato paste
1 T chili powder
1/4 t oregono, Dried
3/4 t basil, Dried
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.