Hearty Tex-Mex Chili Mac with Corn and Cheese

Ingredients

• 12 oz elbow macaroni or small pasta
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 cup frozen or canned corn, drained
• 2 tablespoons tomato paste
• 1 jalapeño, seeded and finely chopped, optional
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt, adjusted to taste
• ¼ teaspoon black pepper
• 1½ cups shredded cheddar cheese or Mexican blend
• 2 tablespoons chopped fresh cilantro
• Sliced green onions, optional
• Sour cream, optional
• Tortilla chips, optional