Ingredients

• 1 Tablespoon canola oil
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 15-oz. can fire-roasted diced tomatoes
• 1 15-oz. can kidney beans
• 1 Tablespoon  chili powder
• 1 Tablespoon cumin
• 1 teaspoon cayenne pepper
• 3 cups low-sodium chicken broth
• 12 oz. pasta, such as orecchiette or shells
• 2 cups shredded Cheddar
• Chopped chives, for garnish

Preparation

1. In a large pot over medium heat, heat oil.
2. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute.
3. Add ground beef and cook until no longer pink, about 5 minutes.
4. Drain fat.
5. Add diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, chicken broth, and pasta and bring to a simmer.
6. Simmer until pasta is al dente, 14 to 15 minutes.
7. Remove from heat and stir in cheddar until just melted.
8. Garnish with chives and serve.