Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
2 tbsp olive oil, 1 large onion, 3 pods garlic (opt)
Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
1 tbsp red chilly powder, 2 tbsp flour / maida
Add the diced tomatoes, tomato sauce, kidney beans, black beans, corn, salt, sugar, cumin powder and vegetable broth or water to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
1.5 cups kidney beans / rajma, 1.5 cups black beans and/or pinto beans, 2 tomatoes, 1&1/2 cup tomato sauce, 3 cups water or broth, 2 tsp salt, 1 tsp sugar, 1&1/2 tsp cumin / jeera powder, 1 cup corn
Add the uncooked macaroni pasta 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.
2 cups macaroni pasta
When the pot reaches a boil, turn the heat down to medium 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.
Just before turning off the flame, add grated cheddar cheese and give a good stir.
1 cup sharp cheddar cheese
Serve hot with more cheese on top, green onions and sour cream (opt step).
Leftovers can be refrigerated for 5 days or freeze the individual portions separately.