Chili Mac
Dinner
Prep Time: 15 Minutes
Cook Time: 15 Minutes
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
Scallions
Onion
Poblano Pepper
Garlic
Red Pepper Flakes
Black Beans (Canned)
Kidney Bean (Canned)
Queso
Tomatoes - Diced (Canned)
Pasta - Elbow
Chili Powder
Olive Oil
Sea Salt
Cumin Powder
Thyme (Dried)
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.