Chop one medium onion and one red bell pepper into bite-sized pieces. Rinse and drain two cans of pinto beans and one can of kidney beans.

In the crockpot, combine the chopped onion, bell pepper, drained beans, and one can of crushed tomatoes. Sprinkle in two tablespoons of chili powder, one tablespoon of ground cumin, salt, and black pepper to taste. Pour in three cups of vegetable broth and stir everything well.

Cover the crockpot and set it to cook on high for 4 hours or low for 6-8 hours.

Add 2 cups of uncooked whole wheat elbow macaroni about 30 to 45 minutes before cooking time is complete. Ensure at least 2 cups of broth remains in the mixture.

Once the pasta is cooked, around the 4-hour mark on high or before serving on low, stir in 1 cup of shredded cheddar cheese until melted.

Serve hot, topped with additional shredded cheese and a sprinkle of chopped green onions.