Set a large lidded pan over a medium-low heat.
Add cooking spray, followed by the onion. Replace the lid and allow to sweat for 3 minutes until softened.
Add the garlic and peppers, and saute for a further 3 minutes. (Add water by the tablespoon if the mixture begins to dry out).
Add the spices and toast for 30 seconds before quickly stirring in the mince, breaking the meat up with a rubber spatula / wooden spoon as you go. Careful not to let the spices burn - have your mince ready to go!
Pour in the red wine and simmer for 1 minute.
Add the stock, chopped tomatoes, tomato puree, Worcester sauce and agave nectar before stirring in the beans.
Bring to a simmer over a medium-high heat before reducing the heat, replacing the lid and allowing to simmer for 20 minutes, 30 if you have the time.
Nutritional Information per serving:
Calories: 273 / Protein: 28g / Carbohydrate: 24g / Fat: 5g / Fibre: 7g
For a veggie version, simply swap the mince for 500g Quorn Mince.
You could also swap out the beef mince for Turkey mince!