Prepare the slow cooker chili: Soak the dried beans for at least 1 hour in warm water. Drain and add to the slow cooker with the browned ground beef, chopped onion and bell pepper, diced tomatoes, tomato paste, chili powder, garlic powder and 7 CUPS of water. Set on low and cook for 8 hours.
Preheat oven to 350 F.
About an 45 minutes before you need to deliver it or serve it...cook the pasta as directed in a saucepan, to al dente. The pasta will soak up some of the liquid from the chili when it bakes, so don't overboil the pasta!
Mix together the cooked chili and the cooked pasta in 2 baking dishes, top with about a cup of shredded cheese.
Bake in the preheated oven for about 20 minutes, or until cheese has melted.
Serve (or deliver or freeze) the Chili Pasta Bake with a veggie or simple salad kit.