In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.

Stir in the diced tomatoes, kidney beans, chili beans, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for about 10 minutes.

Add the cooked macaroni to the chili mixture and stir to combine. Cook for an additional 5 minutes to heat through.

Serve hot, topped with shredded cheddar cheese.