Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cups elbow macaroni, uncooked
  • 3 cups vegetable broth
  • 1 tbsp tomato paste
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp sliced green onions

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or deep skillet. Add the diced yellow onion, red bell pepper, and green bell pepper, stirring occasionally until softened and fragrant.
  2. Stir in the minced garlic and cook for 60 seconds to prevent burning.
  3. Stir in the tomato paste, chili powder, cumin, and smoked paprika, coating the vegetables in the spices.
  4. Pour in the diced tomatoes, kidney beans, black beans, and corn. Simmer for 5 minutes until the mixture is rich and smoky.
  5. Pour in the vegetable broth and stir in the uncooked macaroni. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are tender and the sauce has thickened.
  7. Remove the pot from the heat. Slowly stir in the shredded cheddar cheese until completely melted and velvety.
  8. Garnish with chopped fresh cilantro and sliced green onions before serving.