In a large pot over medium-high heat, cook the ground beef and onions, breaking up with a wooden spoon, until browned, about 8 minutes. Add the garlic and cook for 2–3 minutes, until fragrant. Carefully drain any excess fat from the pot.
Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, then bring to a boil.
Add the pasta and cook according to package instructions until tender.
Stir in the cheese, then cook for an additional 5 minutes, or until thickened.
Serve with your favorite toppings, such as shredded cheddar cheese, sour cream, and cilantro.