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Chili Mac with Cauliflower Walnut Meat & Pickled Jalapeños
2 or 4 Serving Dinner

Chili Mac

with Cauliflower Walnut Meat & Pickled Jalapeños

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
760
FAT
28g
CARBOHYDRATES
94g
PROTEIN
39g

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INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 13.4 oz kidney beans
  4. 1 Roma tomato
  5. 4 oz cauliflower florets
  6. ½ cup walnuts
  7. 1 tbsp Alamo chili seasoning
  8. 2 tbsp tomato powder
  9. 5 oz Banza® pasta
  10. 1 scallion
  11. 3 tbsp vegan sour cream
  12. 1 oz pickled jalapeños
  13. 1 tbsp (2 tbsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (coconut, walnut)
Tools: Large nonstick skillet, Food processor, Large pot
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
760
FAT
28g
CARBOHYDRATES
94g
PROTEIN
39g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil for the pasta. Peel and dice the onion(s). Peel and mince the garlic. Drain and rinse the kidney beans. Chop the tomato(es).

2
Make the cauliflower walnut meat

Add cauliflower florets, walnuts, Alamo chili seasoning, and 1 tsp (2 tsp) salt to a food processor and pulse the cauliflower walnut meat until pieces are the size of rice grains, 10 to 12 pulses.

3
Make the chili

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add diced onion, minced garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 4 minutes. Add cauliflower walnut meat and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add kidney beans, chopped tomato, tomato powder, 1 cup (2 cups) water and ¾ tsp (1½ tsp) salt and stir to combine. Bring chili to a simmer and cook until thickened, 3 to 4 minutes.

4
Cook the pasta

Measure just 1½ cups (3 cups) pasta, add to the large pot of boiling water, and stir. Cook until al dente, 6 to 8 minutes. Drain pasta and return to the large pot, off heat. TIP: Save the remaining pasta for your own use.

5
Mix it together

Add chili to the large pot with the pasta, and stir the chili mac to combine. Taste, and add salt and pepper as necessary.

6
Serve

Thinly slice the scallion(s). Divide the chili mac between large bowls and dollop with sour cream. Top with sliced scallion and pickled jalapeños. Enjoy!

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