Chilli Macaroni

Chilli Macaroni

Serves 4

Core recipe

Points per serving: 5½ pts 

350 g extra-lean beef mince
1 medium onion, chopped
1 large can tomatoes
2 tablespoon tomato puree
200 ml water
2 teaspoon chilli powder
1 teaspoon ground cumin
105 g dried wholewheat pasta, preferably macaroni
1 large can cooked kidney beans, drained and rinsed

In a large frying-pan, cook beef and onion until meat is brown, about 10 minutes; drain off fat. Stir in undrained tomatoes, tomato puree, chilli powder and cumin; bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.  Season to taste and serve.