In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I'm using extra lean ground beef there's no need to drain the fat, but if you're using fatter ground beef, drain whatever fat there is.
Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
Garnish with fresh parsley and serve.
Pasta: The elbow macaroni can be replaced with any shape pasta.
Leftover: Store in an airtight container and keep refrigerated for up to 4 days. If freezing allow the dish to fully cool in a shallow container before placing in the freezer for up to 3 months.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.