Chili Cheese Pasta (One Pot)

35 mins
Serves 6
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Directions

  1. 1Cook down poblano peppers and onions until browned.
  2. 2Add tomato paste, minced garlic, and minced chipotle peppers and cook for about 5 minutes.
  3. 3Sear the meat until fully cooked through.
  4. 4Add in seasonings, fire roasted diced tomatoes, can of pinto beans, can of lentils, and chopped cilantro stems.
  5. 5Bring to a simmer and let cook for about 10 to 15 minutes.
  6. 6Taste and adjust seasonings.
  7. 7Add in beef bone broth, water, and soy sauce.
  8. 8Pour whole wheat pasta directly into the pot, mix, cover and cook for about 20 minutes.
  9. 9Take off the lid, and let it simmer for another 5 minutes.
  10. 10Add in freshly shredded sharp cheddar cheese and low-fat Greek yogurt or skyr for creaminess.

Ingredients

  • 15 g olive oil
  • 2 poblano peppers, diced
  • 1 yellow onion, diced
  • 10 cloves garlic, minced
  • 30 g diced chipotles in adobo
  • 50 g tomato paste
  • 454 g 93% lean beef or bison
  • 1 can pinto beans, drained
  • 1 can lentils, drained
  • 1 can fire-roasted diced tomatoes
  • Cilantro stems, chopped
  • 1 Tbsp coarse salt
  • 1.5 Tbsp chili powder
  • 1 Tbsp onion powder
  • 2 tsp cumin
  • 2 tsp spicy curry powder
  • 1 tsp smoked paprika
  • 454 g beef bone broth
  • 340 g water
  • 15 g soy sauce
  • 336 g whole wheat pasta
  • 2 tsp coarse salt
  • 120 g 2% Greek yogurt or skyr
  • 120 g sharp cheddar, shredded
  • Chopped cilantro leaves

Equipment

pot

Tips

  • Taste before adding pasta and again at the end to adjust seasoning.
  • Chili flavors deepen as the dish rests.
  • For extra brightness, add a splash of lemon juice or vinegar, or serve with additional yogurt or sour cream.