Directions
- 1Cook down poblano and onions until browned.
- 2Add tomato paste, minced garlic, and minced chipotle peppers and cook for about 5 minutes.
- 3Sear the meat until fully cooked through.
- 4Add in seasonings.
- 5Add fire roasted diced tomatoes, a can of pinto beans, a can of lentils, and chopped cilantro stems.
- 6Bring to a simmer and let cook for about 10 to 15 minutes.
- 7Taste and adjust seasonings to your liking.
- 8Add beef bone broth, water, and a little bit of soy sauce.
- 9Pour whole wheat pasta directly into the pot, mix.
- 10Cover and cook for about 20 minutes.
- 11Take off the lid and let it simmer for another 5 minutes.
- 12Add a bunch of freshly shredded sharp cheddar cheese, along with some 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
- 411 g 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 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, so it may taste even better later.
- For extra brightness, add a splash of lemon juice or vinegar, or serve with additional yogurt or sour cream.
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