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.

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

Make It Ahead

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

Gluten-Free Friendly, Soy-Free, Vegetarian, Protein Plus

2 Servings, 620 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)
Sunbasket 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 organic mirepoix (onions - carrots - celery)
  • Sunbasket chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • ½ cup crushed fire-roasted tomatoes
  • 1 organic lime
  • ¼ cup organic Greek yogurt
  • ¾ cup grated cheddar
  • 3 organic scallions

Nutrition per serving

Calories 620, Total Fat 23g (29% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 530mg (23% DV), Total Carb. 80g (29% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 25g
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, Sesame.


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

Wash produce before use


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.


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 1 cup [1½ cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the mirepoix is tender and the chili thickens, 7 to 9 minutes.
While the chili cooks, prepare the lime yogurt.


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.


Prep the garnishes; finish the mac ’n’ cheese

  • Set aside ¼ cup [½ cup] cheddar for garnish.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
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.


Transfer the mac ’n’ cheese to individual plates. Garnish with the lime yogurt, scallions, and reserved cheddar and serve.
Kids Can!
  • Time the pasta.
  • Rinse the beans.
  • Juice the lime.
  • Stir the lime yogurt.
  • Garnish the dish.