- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 8 oz. ground beef
- 4 cups chicken broth
- 14.5 oz. can diced tomatoes
- 3/4 cup white kidney beans, drained and rinsed
- 3/4 cup canned kidney beans, drained and rinsed
- 2 tsp chili powder
- 1.5 tsp cumin
- salt and pepper, to taste
- 10 oz. uncooked elbow noodles
- 3/4 cup shredded cheddar cheese
Heat oil in large skillet over medium high heat. Add garlic, onion and ground beef. Brown meat, about 3-5 minutes. Drain excess fat. Stir in broth, tomatoes, beans, and spices. Bring to simmer and stir in pasta. Bring to boil; cover, reduce heat and simmer about 15 minutes, or until pasta is done.
Remove from heat and serve with cheese. Makes 4 servings.