Chili mac ‘n’ cheese

Vegetarian, Gluten Free, Soy Free

4 Servings, 560 Calories/Serving

25 - 35 Minutes

Our custom chili spice blend—plus two kinds of beans and our favorite elbow macaroni—bring instant flavor and protein to this easy vegetarian dish. We’ve long been wary of gluten-free pastas, but Edison Grainery converted us. Their quinoa pastas taste as good or better than traditional wheat.

Ingredients

  • ½ pound Edison Grainery 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.

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: 560, Protein: 22 g, Total Fat: 8 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 6 g, Cholesterol: 30 mg, Carbohydrates: 79 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 540 mg
Contains: milk

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