Instructions

• Heat a large nonstick pot over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering, add 1 tablespoon minced garlic, 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, 1½ teaspoons garlic powder, 1¼ teaspoons salt, ½ teaspoon pepper, and 2 tablespoons tomato paste. Stir constantly for 1–2 minutes until very fragrant and the tomato paste darkens slightly; reduce heat if the garlic begins to brown.
• Add 28 ounces crushed tomatoes and 2½ cups vegetable broth, stirring to combine and scraping up any browned bits from the bottom of the pot. Add 2 cups elbow pasta, the (15-ounce) can kidney beans (drained and rinsed), the (15-ounce) can black beans (drained and rinsed), and 1 cup frozen corn. Stir to distribute everything evenly.
• Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium to maintain a simmer. Cover and cook 9–12 minutes, stirring occasionally, until the pasta is al dente. The mixture will still be a little saucy; it will thicken as it rests.
• Remove the pot from the heat and stir in 1 cup freshly shredded extra-sharp Cheddar cheese until melted. Taste and adjust seasoning with additional salt or pepper if desired.
• Sprinkle the remaining 1 cup shredded Cheddar cheese over the top, cover the pot, and let sit off the heat for 2–3 minutes to melt the cheese.
• Uncover, divide into bowls, add any desired toppings, and serve immediately.