In a medium pot, add the olive oil, garlic, and diced onion and sauté for 2 minutes.
1 tablespoon olive oil, 1 onion, 2 tablespoons minced garlic
Add seasonings and ground beef and cook until brown, about 4-5 minutes.
1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground white pepper, 1 pound lean ground beef
Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.
32 ounces low-sodium chicken broth, 14.5 ounces canned fire roasted diced tomatoes, 1 cup cooked pinto beans, 1 cup cooked chili beans
Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
10 ounces dry macaroni noodles
Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.
1 cup shredded cheddar cheese
Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.