Two-bean chili mac ’n’ cheese with lime yogurt
Vegetarian, Gluten Free, Soy Free
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.
- 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
Cook the elbow pasta
While the water heats and the pasta cooks, make the chili.
Cook the chili
- Rinse the white beans and kidney beans.
While the chili cooks, prepare the lime yogurt.
Make the lime yogurt
- Zest the lime.
- Juice the lime.
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.
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.
- 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