Step 1

Add garlic and onion to a skillet with 1 teaspoon of olive oil

Step 2

Saute 10-15 minutes, or until onion is translucent

Step 3

Add garlic and onion, kidney beans, chili beans, stewed tomatoes, tomato paste, fire roasted tomatoes, vegetable broth, chili powder, paprika, cumin, salt, pepper, and cayenne to a 6 quart slow cooker

Step 4

Cook on high for 2 - 2.5 hours, until bubbly and onions are no longer crunchy

Step 5

Add in uncooked macaroni noodles and cook an additional 15 - 40 minutes. The noodles will cook quickly, so check often until al dente to avoid mushy noodles

Step 6

Once noodles are desired texture, stir in cheddar cheese

Step 7

Serve garnished with chopped parsley and additional cheddar cheese, if desired