Spaghetti with chilli beef & beans

• Preparation time 10 minutes
• Cooking time 25 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 500 g lean beef mince
• 2 teaspoons Mexican Chilli powder
• 250 ml MAGGI All Natural Beef Liquid Stock
• 575 g jar tomato-based pasta sauce
• 440 g can red kidney beans, rinsed and drained
• 300 g can corn kernels, drained
• 1 green capsicum, diced
• 500 g spaghetti

Method

1. Spray a large saucepan with oil and heat.
2. Add beef and chilli powder and cook over medium heat for about 5 minutes, until browned, breaking up any lumps.
3. Stir in stock and pasta sauce, and bring to the boil.
4. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally.
5. Add beans and vegetables and cook a further 5 minutes.
6. While sauce is simmering, cook pasta in a large saucepan of boiling water.
7. Drain and serve with the sauce.
8. Garnish with shredded parsley and spring onions, if desired.
9. Note: Mexican chilli powder, a blend of herbs and ground chilli is not as hot as regular chilli powder, so if substituting with chilli powder, use half the amount.

HINT: This sauce keeps in the fridge for up to 2 days - in fact, the flavour improves if made ahead. It can also be frozen for up to 2 months. Freeze individual portions (remember to label and date them), and when required, transfer to the fridge in the morning for eating that night.

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: This sauce keeps in the fridge for up to 2 days - in fact, the flavour improves if made ahead. It can also be frozen for up to 2 months. Freeze individual portions (remember to label and date them), and when required, transfer to the fridge in the morning for eating that night. yes, Pasta, survival-from-the-fittestPasta