Chili Mac

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

Heat 2 tsp (4 tsp) vegetable oil in a medium saucepan over medium-high heat. Add diced onion, minced garlic, and a pinch of salt and pepper. Cook until the onion is softened, 3 to 4 minutes. Add chili seasoning and cook until fragrant, about 1 minute. Add kidney beans, tomatoes, and ¾ tsp (1½ tsp) salt and stir to combine. Bring chili to a simmer and cook until thickened, 5 to 7 minutes.

Add pasta 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.

Add the cashew butter, nutritional yeast, turmeric, ½ tsp (1 tsp) salt, and 3 tbsp (6 tbsp) warm water to a medium bowl and whisk the cashew cheese.

Place the large pot with the pasta over medium heat. Add the chili and cashew cheese. Stir chili mac to combine and cook until hot and bubbly, 1 to 2 minutes. Taste, and add salt as necessary.

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