Chili Mac

3 C chopped onion
3 cloves garlic, minced
2 cans (15-1/2 oz each) pinto beans, undrained
2 cans (14-1/2 oz each) stewed tomatoes, undrained and chopped
1-1/2 T chili powder
2 T no-salt-added tomato paste
2 tsp ground cumin
1 C cooked elbow macaroni
1/2 C no-salt-added tomato juice
1/2 C shredded low-fat cheddar cheese

Sauté onion and garlic until tender. Add remaining ingredients, except cheese, and stir well. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Add a little water or tomato juice if mixture is too thick. Top individual servings with grated cheese.