1400 700 vegan chili mac with red beans   pickled jalapenos hero

Chili Mac

with Red Beans and Pickled Jalapeños

dinner

Dinner Beans/Legumes Pasta Nuts High-Protein Soy-Free Comfort Foods Seasonal Menu Party Foods Quick and Easy Winter Recipes Gluten-Free Mexican
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
690
FAT
16g
CARBOHYDRATES
106g
PROTEIN
44g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 13.4 oz kidney beans
  4. 14.5 oz canned crushed tomatoes
  5. 1 tbsp chili seasoning
  6. 5 oz Banza elbow pasta
  7. 2 tbsp cashew butter
  8. 2 tbsp nutritional yeast
  9. ¼ tsp ground turmeric
  10. ¼ cup pickled jalapeños
  11. 1 scallion
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to boil for the pasta. Peel and dice the onion. Peel and mince the garlic. Drain and rinse the kidney beans.

2
Make the chili

Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. Cook until the onion is softened, about 3 to 4 minutes. Add the chili seasoning and cook until fragrant, about 1 minute. Add the kidney beans, crushed tomatoes, and ¾ tsp salt and stir well to combine. Bring the chili to a simmer and cook until thickened, about 5 to 7 minutes.

3
Cook the pasta

Measure out 1½ cups of pasta. Add the measured pasta to the pot of boiling water and stir. Cook until al dente, about 6 to 8 minutes. Drain the pasta and return to the large pot, off of the heat.

4
Make the cashew cheese

In a medium bowl, whisk together the cashew butter, nutritional yeast, turmeric, ½ tsp salt, and 3 tbsp warm water.

5
Mix it together

Add the chili and cashew cheese to the large pot with the pasta over medium heat. Stir the chili mac well to combine and cook until bubbly and hot, about 1 to 2 minutes. Taste and adjust seasoning with salt.

6
Serve

Thinly slice the scallion. Divide the chili mac between large bowls and top with sliced scallion and pickled jalapeños. Enjoy!