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!