Chili Bean Stew

1 ^1/2 tsp vegetable oil
1 tsp crushed garlic
1 cup chopped onion
8 oz lean ground beef
1  can tomatoes, crushed
2 cups beef stock
1 ^1/2 cups diced peeled potatoes
^3/4 cup drained canned red kidney beans
^3/4 cup corn niblets
2 tbsp  tomato paste
1 ^1/2 tsp chili powder
1 ^1/2 tsp dried oregano
1 ^1/2 tsp dried basil
^1/3 cup small shell pasta

1. In a large nonstick saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.

2. Add beef and cook, stirring to break up the chunks, until no longer pink; pour off any fat.

3. Add tomatoes, stock, potatoes, kidney beans, corn, tomato paste, chili powder, oregano and basil. Cover and reduce heat; simmer for 40 minutes, stirring occasionally.

4. Add pasta; cook until firm to the bite, approximately 10 minutes.