1 1/2cupskidney beansdrained & rinsed (white or regular or a mix)
salt & pepper to taste
10ozuncooked elbow noodles
2cupsshredded cheddar cheeseor sub your favorite cheese
chopped parsley leaves to garnishoptional
Brown the ground chuck, onion, & garlic in a large pot. Drain off any excess grease.
Add in the chicken broth, diced tomatoes, kidney beans, chili powder, cumin, salt, & pepper. Stir in the elbow noodles. Bring to a boil; cover & reduce the heat to low. Cook for about 15 minutes, or until the noodles are cooked through.
Stir in the shredded cheese until melted. Season with salt & pepper if needed. Garnish with chopped fresh parsley, if desired.