1 medium onion, diced
2 TBS garlic or garlic paste
2 (14 oz each) cans chicken broth or 3-1/2 cups
1 (14.5 oz) can diced tomatoes
1/2 can white kidney beans, drained and rinsed (about 7 ounces)
1/2 can kidney beans, drained and rinsed (about 7 oz) (I used a full can of kidney and no white beans)
2 tsp. chili powder
1-1/2 tsp cumin
1/2 tsp. season salt
1/4 tsp. ground pepper
10 oz. uncooked elbow pasta noodles
2 cups sharp cheddar cheese, shredded
- In a large dutch oven or pot, cook ground beef & onion until ground beef is cooked through and onion is soft and translucent. Add garlic and cook for 2 more minutes. Drain fat if needed.
- Add chicken broth, tomatoes, white kidney beans, kidney beans, chili powder, cumin, salt & pepper. Mix well and bring to a boil.
- Add pasta and cook 12 - 15 minutes until pasta is cooked through. Stir as needed.
- When pasta has absorbed liquid and is cooked through, add cheese and mix well.