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Chili Mac
Dinner
Chili Mac

Prep: 15 min

Cook: 15 min

Servings: 4

Tools & Equipment List

Pot - Large, Skillet, Stove, Knifes, Cutting Board, Can Opener, Wooden Spoon

INGREDIENTS


  • 1 Tbsp olive oil

  • 1 white onion, diced

  • 1 bell pepper, diced (green or red will work)

  • 1 poblano pepper, finely diced

  • 2 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp dried thyme

  • pinch of red pepper flakes

  • 1/4 tsp salt

  • 1- 14.5 oz can diced tomatoes (preferably fire-roasted)

  • 1 1/2 cups cooked black beans, drained and rinsed (or 15 oz can)

  • 1 1/2 cups cooked kidney beans, drained and rinsed (or 15 oz can)

  • 8 oz elbow shaped pasta


Cashew Queso Sauce:

  • 1/2 cup raw cashews, soaked for at least 2 hours and drained

  • 2 Tbsp tomato paste

  • 1 tsp chili powder

  • 1/4 tsp smoked paprika

  • 3 Tbsp nutritional yeast

  • 1/2 cup water

  • 1/4 tsp salt

  • 1 Tbsp freshly squeezed lemon juice

Ingredients List

Bell pepper

Garlic

Poblano Pepper

Onion

Scallions

Red Pepper Flakes

Tomatoes - Diced (Canned)

Queso

Kidney Bean (Canned)

Black Beans (Canned)

Pasta - Elbow

Thyme (Dried)

Cumin Powder

Sea Salt

Olive Oil

Chili Powder

INSTRUCTIONS


  • If preparing queso: Blend all queso ingredients in a high-speed blender until smooth. Add 1 tbsp water if too thick to pour.

  • Bring a large pot of salted water to a boil for the pasta.

  • Heat oil in a large skillet over medium heat. Sauté onion, bell pepper, and poblano for 5–7 minutes.

  • Add garlic (1 min), then stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower heat, cover, and simmer for 5 minutes.

  • Cook pasta at a low boil until al dente. Drain.

  • Combine pasta, tomato-bean mixture, and queso. Top with scallions; season with salt and pepper.

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