Recipe in Caption

• servings: Serves 4
• total time: 10 hours 37 minutes

Ingredients

500g Beef Mince, 5% Fat (Extra Lean)

1x Onion, Diced

3x Garlic Cloves, Minced

1x Red Pepper, Diced

400g Chopped Tomatoes, Tinned

400g Red Kidney Beans, Drained

3x Tbsp Tomato Puree

1x Tsp Cumin, Ground

1x Tsp Smoked Paprika

1x Tsp Chilli Powder

½x Tsp Oregano, Dried

Pinch Sea Salt & Black Pepper

300ml Beef Stock, Reduced Salt

250g Macaroni, Dried

60g Cheddar Cheese, Reduced Fat

1x Lime, Juiced

Coriander Leaves, Fresh

4x Reduced Fat Garlic Bread Slices

Directions

Heat a non-stick pan over medium heat and brown the beef mince until no longer pink. Drain any excess fat if needed.

Transfer the browned mince to the slow cooker.

Add the onion, garlic, red pepper, chopped tomatoes, kidney beans, tomato purée, spices, seasoning, and beef stock. Stir to combine.

Cook on Low for 6–8 hours or High for 3–4 hours, until thick and rich.

Taste test and adjust seasoning & spices if required.

Cook the macaroni separately until just al dente, then drain well.

Stir the macaroni into the slow cooker and mix thoroughly. Let it heat through for 5–10 minutes.

Add the lime juice, then stir through the grated reduced-fat cheddar. Cover and allow the cheese to melt before serving.

Garnish with fresh coriander and serve with reduced-fat garlic bread. Enjoy!