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1 onion, medium chopped
1 red capsicum chopped
1 can pinto beans rinsed and drained
1 can kidney beans rinsed and drained
2 cans crushed tomatoes
1 ½ tablespoons chilli powder
2 teaspoons cumin
½ teaspoon salt
black pepper to taste
2 cups vegetable stock
250 grams macaroni pasta uncooked
1 ½ cups tasty cheese
chopped spring onions for serving

Place all ingredients except for pasta, cheese, and spring onions in slow cooker. Stir to combine. Cover and cook on high heat for 4 hours or low heat for 6-8 hours.
Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.
Serve topped with remaining cheese and spring onions.
Recipe serves 6.

Download printable recipe here.