Chili Cheese Pasta (One Pot)

40 mins
Serves 6
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Directions

  1. 1Cook down poblano 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.
  5. 5Add fire roasted diced tomatoes, a can of pinto beans, a can of lentils, and chopped cilantro stems.
  6. 6Bring to a simmer and let cook for about 10 to 15 minutes.
  7. 7Taste and adjust seasonings to your liking.
  8. 8Add beef bone broth, water, and a little bit of soy sauce.
  9. 9Pour whole wheat pasta directly into the pot, mix.
  10. 10Cover and cook for about 20 minutes.
  11. 11Take off the lid and let it simmer for another 5 minutes.
  12. 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.