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

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

Easy Prep

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

Vegetarian, Gluten-Free, Soy-Free

4 Servings, 640 Calories/Serving

25–35 Minutes

Sun Basket’s custom spice blend brings instant flavor to this protein-packed vegetarian and gluten-free meal.

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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.
  • 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
  • 3 scallions
  • 3 or 4 sprigs fresh 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 by grinding dried whole chile peppers. Chili powder, on the other hand, is a blend of chile powder and other spices and seasonings.

Nutrition per serving

Protein: 27g (54% DV), Fiber: 15g (60% DV), Carbohydrates: 88g, Added Sugars: 0g.
Contains: Milk

Instructions

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

Wash produce before use

1

Cook the elbow pasta

Bring a medium sauce pot of generously salted water to a boil. Add the elbow pasta and cook until just 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, stirring occasionally, 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.

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.