Quick veal chili for two

1. 2 t vegetable oil ½ c onion; chopped ½ c green bell pepper; chopped 1 t garlic; fresh, minced or ¼ t garlic powder 10 oz veal; ground 1 ½ t chili powder ½ t oregano leaves ½ t cumin; ground 1 x salt; dash of 1 x hot pepper sauce; dash of ½ c tomatoes; crushed, canned 1 t tomato paste; plus 1 t tomato paste 3 oz pinto beans; drained, canned in medium saucepan heat oil; add onion, green pepper, and garlic or garlic powder; saute until onion is translucent, about 5 minutes.
2. Add veal, chili powder, oregano, cumin, salt, and hot sauce; stirring constantly to break up the veal, cook until veal loses its pink color, about 5 minutes.
3. Add crushed tomatoes and tomato paste, cook, stirring occasionally, about 5 minutes longer.
4. Stiri in beans and cook until heated, about 5 minutes.
5. Each serving is equivalent to 1 serving fats; 1 cup limited vegetables, 1 serving of vegetables, 3 oz veal, 1 serving of extras, 1 ½ oz legumes.
6. Per serving: 330 calories, 28 g protein, 17 g fat, 18 g carbohydrate, 302 mg sodium (estimated).
7. Men-- add ½ oz pinto beans to each portion of quick veal chili.
8. Change equilivalent listing to 2 oz legumes.