3. Add chili, cumin, chili powder, salt and pepper and mix. Add black beans, kidney beans, tomatoes, chicken broth, and elbow macaroni. Stir everything until it boils. Reduce the heat to a simmer, cover the pot and simmer for 9 to 12 minutes or until the pasta is tender.
4. Add a cup of shredded cheese and sprinkle the rest of the cheddar cheese on top. Cover the bowl for one minute until the cheese melts.
5. Garnish with fresh parsley and serve
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