1 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
250g lean minced beef
1l chicken stock
1 x 400g tin of chopped tomatoes
1 x 400g tin of kidney beans, drained and rinsed
2 tsp hot chilli powder
2 tsp cumin
Salt and black pepper
100g Cheddar, grated
Small handful of fresh coriander, chopped, optional
- Heat the oil in a large pot over a medium high heat. Add the garlic, onion and minced beef. Use a wooden spoon to break up the mince and cook for 3-5 minutes until browned.
- Stir in the chicken stock, tomatoes, beans, chilli powder and cumin, and season well. Bring to a boil, then stir in the pasta.
- Reduce the heat to a simmer, cover and cook for 12-14 minutes until the pasta is cooked.
- Remove from the heat. Sprinkle the cheese over the top and replace the cover for about two minutes, until the cheese has melted.
Per Serving 822kcals,11.9g fat (3.5g saturated), 127g carbs, 8.8g sugars, 53.4g protein, 20.2g fibre, 1.03g sodium