Mild Beef and Bean Chilli Pasta

• 1 tbspolive oil
• 400gbeef mince
• 1onion, finely chopped
• 1red pepper, diced
• 2garlic cloves, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspdried oregano
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 240 gtinned kidney beans, drained weight
• 800mlhot beef stock
• 300 gdried penne
• 160 gtinned sweetcorn, drained weight
• fine salt
• black pepper
• 100gsoured cream
• 60gcheddar, grated
• 3spring onions, sliced
• hot sauce, for the adults (optional)

Method

1. 1Heat the olive oil in a wide, deep pan over a high heat. Add the beef and leave it for 3 minutes to brown before breaking it up, then cook for 3 minutes more until no pink remains.
2. 2Turn the heat to medium, add the onion and red pepper and cook for 6 minutes until soft. Stir in the garlic, cumin, smoked paprika, oregano and tomato puree for 2 minutes until the spices smell toasty.
3. 3Add the chopped tomatoes, kidney beans and hot stock and bring to the boil. Stir in the pasta, season with a teaspoon of salt, and simmer for 12 to 14 minutes, stirring every few minutes so the pasta does not stick, until it is tender and the sauce has thickened around it. Add a splash of boiling water if it looks dry before the pasta is done.
4. 4Stir in the sweetcorn for the last 2 minutes. Taste and season with salt and pepper; it should be smoky and rich with no heat.
5. 5Serve in bowls with a spoon of soured cream, a little cheddar and spring onions on top. Hot sauce on the table for those who want it.

Per serving

kcal

868

protein

41.8g

fibre

11.6g

carbs

92.9g

fat

37g