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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 12
- 1/2 teaspoon caraway seeds
- 1 teaspoon ground cumin
- 2 pounds ground beef
- 1 (15 ounce) can tomato sauce
- 1 teaspoon ground cloves
- 2 tablespoons curry powder
- 1 teaspoon ground coriander seed
- 1 small onion, finely chopped
- 1 (28 ounce) can petite diced tomatoes
- 1 (12 ounce) can tomato paste
- 1 (16 ounce) can light red kidney beans, drained
- 1 (16 ounce) can dark red kidney beans, drained
- 2 cups frozen mixed vegetables (carrots, corn, peas, and string beans)
- Carbohydrate 24.4
- Cholesterol 47
- Fat 9.9
- Protein 19.8
- Sodium 721
- Calories 263 calories;
Heat a saucepan over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Stir onion, curry powder, cumin, coriander seed, cloves, and caraway seeds into the beef. Reduce heat to medium-low. Cook and stir until the onion softens, 5 to 10 minutes. Mix diced tomatoes, tomato sauce, and tomato paste into the beef mixture. Increase heat and bring to a boil. Add light red kidney beans, dark red kidney beans, and frozen mixed vegetables. Return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until flavors are blended, about 45 minutes.
