The Apartment

1 yellow onion, diced
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp chili powder
15 oz diced tomatoes
15 oz tomato sauce
15 oz kidney beans, drained
15 oz black beans, drained
15 oz. can pinto beans, drained
1 cup frozen corn kernels
2 cups vegetable broth
2 cups macaroni noodles
1 cup sharp cheddar, shredded

1. Sauté onion and garlic in olive oil in a large pot over medium heat.
2. Add flour and chili powder, and stir for 2 minutes.
3. Stir in diced tomatoes, tomato sauce, beans, corn, vegetable broth, and macaroni. Cover the pot and turn up the heat to reach a boil, while stirring frequently.
4. Turn heat to low and let simmer 15 minutes, or until pasta is tender, stirring frequently.
5. Turn off heat, stir in shredded cheddar, and serve.