1 tbs olive oil
2 cloves garlic
1 onion
8 oz. ground beef
4 cups chicken broth
1 (14.5) oz. diced tomatoes
¾ cup can white and red kidney beans
2 tsp chili powder
1 ½ tsp cumin
10 oz of elbow macaroni
¾ cup shredded cheese
Parsley (optional)
Instructions:
Add olive oil to a large saucepan and cook; garlic, onion, ground beef, thoroughly until meat is brown and well cooked.
Next, add chicken broth, diced tomatoes, kidney beans, chili powder, cumin, and bring it down to a simmer for 5 to 10 minutes.
Add 10 oz of elbow macaroni, cover bring to a boil. Then reduce heat and simmer, cook for 7 to 10 more minutes.
Add shredded cheese and cover until cheese has melted.
Allow it to cool down, and serve warm.