In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two-bean chili mac ’n’ cheese with penne

Soy-Free, Family-Friendly, Vegetarian

2 Servings, 610 Calories/Serving

20–35 Minutes

This easy skillet dinner is the ultimate mash-up of two comfort-food favorites. We combine the cheesy goodness of mac ’n’ cheese with the smoky flavors of vegetarian bean chili.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces penne
½ cup cooked white beans
½ cup cooked kidney beans
½ cup organic mirepoix (onions - carrots - celery)
Sun Basket chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
½ cup diced fire-roasted tomatoes
1 organic lime
¼ cup organic Greek yogurt
¾ cup grated cheddar
3 organic scallions

Nutrition per serving

Calories: 610, Protein: 26g (52% DV), Fiber: 10g (40% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 1g, Saturated Fat: 8g (40% DV), Cholesterol: 40mg (13% DV), Sodium: 520mg (22% DV), Carbohydrates: 79g (26% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 10 to 12 minutes. Drain and set aside. While the water is heating and the penne is cooking, prepare the chili.

Cook the chili

Rinse the white beans and kidney beans.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the mirepoix and chili spice blend, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add the beans, tomatoes, and 1 cup [1½ cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the mirepoix is tender and the chili thickens, 7 to 9 minutes. Meanwhile, prepare the lime yogurt.

Make the lime yogurt

Zest the lime and juice half, keeping the zest and juice separate; save the remaining half for another use. [Zest both limes and juice ½ lime; save the remaining 1½ limes for another use.]

In a small bowl, stir together the yogurt, lime zest, and 1½ teaspoons [1 TBL] lime juice. Season to taste with salt and pepper.

Prep the remaining ingredients; finish the mac ’n’ cheese

Set aside ¼ cup [½ cup] cheddar for garnish.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.

Remove the chili from the heat. Add the penne and cheddar and stir until the cheese is melted. Season to taste with salt and pepper.

Serve

Transfer the mac ’n’ cheese to individual bowls. Garnish with the lime yogurt, scallions, and remaining cheddar and serve.

Kids Can!

Time the penne.
Rinse the beans.
Juice the lime.
Stir the lime yogurt.
Garnish the dish.