Day 2 vegetarian week Vegetarian chili mac

1 tablespoon olive oil
1 cup chopped onion
1 bell pepper, chopped small, any color
2 medium carrots, chopped into ¼-inch pieces
3 cloves garlic, minced
1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon salt
15 ounce can diced tomatoes
10 ounce can diced tomatoes with green chilies*, such as RO*TEL
8 ounces elbow macaroni pasta, whole wheat or white
15 ounce can black beans, rinsed and drained
15 ounce can red kidney beans, rinsed and drained
2 cups water
2 cups shredded cheese

Heat the olive oil in a large skillet* or pot over medium heat. Add the onion, bell pepper and carrots and cook until softened, stirring occasionally, about 6 minutes.
Add the garlic, chili powder, cumin, and salt to the pan with the vegetables and cook, stirring, for 30 seconds.
Stir in the diced tomatoes, diced tomatoes with green chilies, pasta, black beans, kidney beans and water. Stir.
Increase the heat to medium-high and bring to a simmer. Reduce the heat to a low simmer, cover, and cook, stirring every few minutes, until pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.
Remove the pan from the heat and stir in most of the cheese, reserving a little for sprinkling on top. Sprinkle on the remaining cheese