Step 1

Set a large pan over medium-low heat and add the olive oil. When hot, add the onion and bell pepper along with a little pinch of salt. Cook, stirring occasionally, until soft and tender, about 7 minutes.

Step 2

Add the garlic, oregano, chili powder, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.

Step 3

Add the crushed tomatoes, broth, beans, macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.

Step 4

Increase the heat to high, until boiling, then reduce the heat to a simmer.

Step 5

Cook, stirring frequently to keep the pasta from sticking, until the pasta is just tender, about 12 minutes. If the mixture gets very dry, splash with a little more veggie broth.

Step 6

Remove from heat and stir one cup of the cheese, until melted. Taste and add more salt and pepper if desired.

Step 7

Cover with the remaining cheddar and place the lid on the pan to trap the heat and melt the cheddar, one minute or so.

Step 8

Serve with cilantro, chopped scallions, and sour cream if desired.