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

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

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 620 Calories/Serving

20 – 30 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 been wary of gluten-free pastas, but Edison Grainery converted us. Their quinoa pastas taste as good if not better than traditional wheat.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 5 ounces Edison Grainery gluten-free quinoa elbow pasta
  • ½ cup cooked white beans
  • ½ cup cooked kidney beans
  • ½ cup mirepoix (onions - carrots - celery)
  • Chili spice blend (chile powder - cumin - sweet smoked paprika - granulated garlic)
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • 1 lime
  • ¼ cup Greek yogurt
  • 1/3 cup shredded cheddar cheese
  • 2 scallions
  • Fresh cilantro

Nutrition per serving

Calories: 620, Protein: 22g, Fiber: 16g, Total Fat: 19g, Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 680mg, Carbohydrates: 91mg, Total Sugars: 7g, Added Sugars: 0g.
Contains: Milk


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 tender, 7 to 9 minutes.
While the water heats and the pasta cooks, make the chili.


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, season with salt and pepper, and 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.


Make the lime yogurt

  • Zest and juice the lime, keeping the zest and juice separate.
In a small bowl, stir together the yogurt, lime zest, and 1½ teaspoons lime juice; season to taste with salt and pepper.


Prep the garnishes; finish the mac ’n’ cheese

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



Transfer the mac ’n’ cheese to individual bowls. Garnish with the lime yogurt, scallions, cilantro, and remaining 2 tablespoons cheddar cheese and serve.