Two-bean chili mac ’n’ cheese with lime yogurt

Vegetarian, Gluten Free, Soy Free

4 Servings, 640 Calories/Serving

25 - 35 Minutes

Our custom chili spice blend—plus two kinds of beans and our favorite elbow macaroni—brings instant flavor and protein to this easy vegetarian dish. This quinoa pasta tastes as good, if not better than traditional wheat.

Ingredients

  • 10 ounces gluten-free quinoa elbow pasta
  • 1 cup cooked white beans
  • 1 cup cooked kidney beans
  • 1 cup mirepoix (onions - carrots - celery)
  • Chili spice blend (chili powder - cumin - sweet smoked paprika - granulated garlic)
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • 1 lime
  • ½ cup Greek yogurt
  • 1 cup shredded cheddar
  • 2 scallions
  • Fresh cilantro

Instructions

1

Cook the elbow pasta

Bring a medium sauce pot of generously salted water to a boil. Add the elbow pasta and cook until tender, 7 to 9 minutes. Drain and set aside.
While the water heats and the pasta cooks, make the chili.

2

Cook the chili

  • Rinse the white beans and kidney beans.
In a large frying pan over medium heat, warm 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 white beans, kidney beans, tomatoes, and vegetable broth and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the mirepoix is soft and the chili thickens, 7 to 9 minutes.
While the chili cooks, prepare the lime yogurt.

3

Make the lime yogurt

  • Zest the lime.
  • Juice the lime.
In a small bowl, stir together the yogurt, lime zest, and 1 tablespoon lime juice; season to taste with salt and pepper.

4

Prep the garnishes; finish the chili mac ’n’ cheese

  • Measure out ¼ cup cheddar for garnish.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.
Remove the chili from the heat. Stir in the elbow pasta and remaining ¾ cup cheddar. Season to taste with salt and pepper.

5

Serve

Transfer the mac ‘n’ cheese to individual bowls. Set out the lime yogurt, remaining ¼ cup cheddar, scallions, and cilantro and invite everyone to add their own garnishes.

Ingredient IQ Chili, spelled with an “i,” is a stew. Chile, spelled with an “e,” is a name for a hot pepper. Chile powder is made from pure dried and ground whole chile peppers. Chili powder, on the other hand, is a blend of chile powders and other spices, such as cumin and granulated garlic, designed for seasoning chili.

Kids can!
  • Rinse the beans.
  • Juice the lime and stir the lime yogurt.
  • Measure out the cheddar.
  • Set out the garnishes and serve the meal.
  • Help clean up.

Nutrition per serving: Calories: 640, Protein: 27g, Total Fat: 19g, Monounsaturated Fat: 8g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g, Cholesterol: 30mg, Carbohydrates: 88g, Fiber: 15g, Sugar: 6g, Added Sugars: 0g, Sodium: 550mg
Contains: milk

Similar Recipes

Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Banh mi chicken salad with quick pickles and sesame-miso dressing
Gluten Free, Dairy Free
Beef Bolognese with polenta and romaine salad
Gluten Free, Soy Free