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Spray a decent sized pan with some low calorie cooking spray, then sauté the onions, garlic, chopped chilli, carrots and peppers over a medium to high heat.
When the veg starts to soften add the mince and cook until it starts to brown.
Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so.
Add the tomato puree, chopped tomatoes and Franks Hot Sauce. Stir well.
Pour in the stock (made up with the 2 stock cubes and 200ml of boiling water). Add the remaining veg and stir.
Bring to the boil, then turn down the heat, cover and allow to simmer for 20 minutes, stirring occasionally.
While the chilli is simmering, add the pasta to a pan of boiling salted water and cook according to the pack instructions.
Pre-heat the oven to 200°C. Drain the pasta and place it in a decent sized oven proof dish.
After 20 minutes add the drained kidney beans to the chilli and stir in the stock pot.
Mix in half of the chilli with the pasta in the oven proof bowl. Spoon the remainder on top, making sure to cover as much of the pasta as possible.
Top with the grated cheese, then bake in the oven for 15 minutes or until the cheese is melted and golden brown.