Macaroni in chili topped with cheezy jalapeño queso? Why not. Add this to your superbowl menu; no one will know it's vegan. Use store bought chili seasoning blend or use recipe included below to make your own.
INGREDIENTS
1/2 cup cashews
2/3 cup boiling water
1 onion, chopped
12 oz Impossible or other plant-based meat
3 garlic cloves, minced
2 Tbsp chili seasoning blend
2 Tbsp tomato paste
2-15 oz cans kidney beans
2-14.5 oz cans diced tomatoes
1/2 cup water
12 oz macaroni/cavatappi
1 Tbsp white miso paste
2 Tbsp nutritional yeast
1/4 tsp ground turmeric
1/4 cup pickled jalapeños
1/4 cup shredded vegan cheddar
3-4 scallions sliced
DIRECTIONS
1. Place cashews in a bowl then cover with 2/3 cup boiling water. Set aside. Set a large pot of salted water to a boil to cook pasta.
2. In a deep skillet/dutch oven over medium-high heat with 2 tsp oil, sauté onion, for 3 minutes. Season well with salt & pepper. Add Impossible meat and garlic. Cook, breaking up Impossible meat until browned, approximately 6 to 7 minutes. Add the chili seasoning and cook for 1 minute to release aromatics. Stir in tomato paste, diced tomatoes, kidney beans, 1/2 cup water and 1 tsp salt and stir well to combine. Bring the chili to a simmer and cook for 10-15 minutes while pasta cooks.
3. Cook pasta just to al dente. Drain then stir into skillet with chili mixture. Continue to cook for 4 to 5 minutes.
4. Place cashews and their soaking liquid to a blender. Add jalapeño peppers, miso paste, nutritional yeast, turmeric, vegan cheese and 1/2 tsp salt. Blend until smooth.
5. Serve chili mac drizzled with jalapeño queso and sliced scallions.
CHILI SEASONING
1.5 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 tsp paprika
1/2 tsp cocoa powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/8 tsp cayenne pepper
1/8 tsp ground cinnamon