Chili Mac
Dinner
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 4
Photo by Vegetarian 'Ventures!
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
To serve:
sliced scallions
Tools & Equipment List
Pot - Large, Skillet, Stove, Knife, Cutting Board, Can Opener, Wooden Spoon
INSTRUCTIONS
Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
Add garlic and cook for another minute. Stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower the heat, cover, and simmer for 5 minutes.
When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cook until pasta is al dente (reference package directions).
For the queso if at home, otherwise prepared queso:
Combine all the queso ingredients in a high speed blender and process until completely smooth. If the sauce is too thick to pour, add another tablespoon of water.
To serve:
Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).