Chili Mac and Cheese

1  tablespoon		olive oil
2		cloves garlic,s minced
1		onion, diced
8  ounces		ground beef
4  cups		chicken broth
14-1/2  ounces		diced tomatoes
3/4  cup		canned white kidney beans, drained and rinsed
3/4  cup		canned kidney beans, drained and rinsed
2  tablespoons		chili powder
1-1/2  teaspoons		cumin
1		salt and pepper to taste
10  ounces		uncooked elbows pasta
3/4  cup		shredded cheddar cheese
2  tablespoons		chopped fresh parsley

Tip: For nutritional information on all the ingredients in Chili Mac and Cheese just click on each ingredient name. Then adjust the serving size for any Chili Mac and Cheese ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 - Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2 - Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3 - Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4 - Serve immediately, garnished with parsley, if desired.