• Spray a large pot with low-calorie cooking spray and place over medium heat. Add onions and carrots and stir for five minutes until wilted.

  • Add the mince and cook for a further five minutes, stirring with a wooden spoon to break up any clumps, until the mince is no longer pink.

  • Add the garlic, chili powder, cumin, and oregano, and stir for a minute until the spices are fragrant. Add the chopped tomatoes, peppers, tomato paste, Henderson stock, and stock and bring to a boil. Reduce the heat to medium-low, then cover with a tight lid and simmer for 20 minutes, until the carrots are tender.

  • Add the pasta to the pan, stir well and replace the lid. Leave it on the stove for another 10-12 minutes, until the pasta is just cooked.

  • Add the beans and cheese, reserving a little cheese for garnish if you wish, and leave for two minutes until the beans are hot and the cheese melts.

  • Add the cilantro, if using, and serve!

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