with Cauliflower Walnut Meat & Pickled Jalapeños
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- 1 onion
- 2 garlic cloves
- 13.4 oz kidney beans
- 1 Roma tomato
- 4 oz cauliflower florets
- ½ cup walnuts
- 1 tbsp Alamo chili seasoning
- 2 tbsp tomato powder
- 5 oz Banza® pasta
- 1 scallion
- 3 tbsp vegan sour cream
- 1 oz pickled jalapeños
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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).
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.
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.
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.
Add chili to the large pot with the pasta, and stir the chili mac to combine. Taste, and add salt and pepper as necessary.
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!