Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cups elbow macaroni, uncooked
  • 1 1/2 cups sharp cheddar cheese, shredded

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and red bell pepper, sautéing for 4-5 minutes until the onions become translucent. Stir in the minced garlic and cook for 1 minute until it smells fragrant.
  2. Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  3. Pour in the diced tomatoes, green chilies, and vegetable broth. Bring the mixture to a gentle simmer.
  4. Add the drained beans and the uncooked elbow macaroni. Stir well and bring to a boil, then reduce heat to low.
  5. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened into a velvety consistency.
  6. Remove the pot from heat. Fold in the shredded cheddar cheese until completely melted.