with Red Beans & Pickled Jalapeños
- 1 onion
- 2 garlic cloves
- 13.4 oz kidney beans
- 14.5 oz canned crushed tomatoes
- 1 tbsp chili seasoning
- 5 oz Banza elbow pasta
- 2 tbsp cashew butter
- 2 tbsp nutritional yeast
- ¼ tsp ground turmeric
- ¼ cup pickled jalapeños
- 1 scallion
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Large pot
- Medium saucepan
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.
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.
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.
In a medium bowl, whisk together the cashew butter, nutritional yeast, turmeric, ½ tsp salt, and 3 tbsp warm water.
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.
Thinly slice the scallion. Divide the chili mac between large bowls and top with sliced scallion and pickled jalapeños. Enjoy!