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Two-bean chili mac ’n’ cheese with quinoa pasta

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

Make It Ahead

Two-bean chili mac ’n’ cheese with quinoa pasta

Gluten-Free, Soy-Free, Vegetarian, Family-Friendly

2 Servings, 540 Calories/Serving

20 – 35 Minutes

The quinoa elbow pasta in this healthy, delicious ode to mac ’n’ cheese tastes as good if not better than traditional wheat. We swear.

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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.
  • 5 ounces gluten-free quinoa elbow pasta
  • ½ cup cooked white beans
  • ½ cup cooked kidney beans
  • ½ cup mirepoix (onions - carrots - celery)
  • Chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • 1 lime
  • ¼ cup Greek yogurt
  • ⅓ cup grated cheddar
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro

Ingredient IQ

The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onions, carrots, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün blends leeks, carrots, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.

Make It Ahead
The chili and the mac (Steps 1 and 2) can be prepared up to 1 day ahead. Stir them together, let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili mac, adding 1 tablespoon [2 TBL] water to thin it if necessary, as you proceed with the rest of the recipe.

Nutrition per serving

Calories: 540, Protein: 20g (40% DV), Fiber: 12g (48% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 4.5g (23% DV), Cholesterol: 20mg (7% DV), Sodium: 520mg (22% DV), Carbohydrates: 79g (26% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk

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

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, 8 to 10 minutes. Drain and set aside.
While the water heats and the pasta cooks, prepare the chili.

2

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 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 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 zested 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.

4

Prep the garnishes; finish the mac ’n’ cheese

  • Set aside 2 tablespoons [¼ cup] cheddar for garnish.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.
Remove the chili from the heat. Add the pasta and remaining cheddar and stir until the cheese is melted. Season to taste with salt and pepper.

5

Serve

Transfer the mac ’n’ cheese to individual plates. Garnish with the lime yogurt, scallions, cilantro, and reserved cheddar and serve.

Kids Can!

  • Time the pasta.
  • Rinse the beans.
  • Juice the lime.
  • Stir the lime yogurt.
  • Garnish the dish.

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