1. Dice the onion and mince the garlic. Saute the onion and garlic with olive oil in the bottom of a 3-quart pot over medium heat for 2-3 minutes, or until the onions are soft and transparent.

2. Add the flour and chili powder to the sauteed onions and garlic. Continue to stir and saute for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.

3. Add the diced tomatoes, tomato paste, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.

4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.

5. When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently
simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.

6. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.