Chili Cheese Pasta (One Pot)

Ingredients

• 1 tbsp olive oil (15g)
• 2 poblano peppers (diced)
• 1 yellow onion (diced)
• 10 cloves garlic (minced)
• 2 tbsp chipotles in adobo (30g, diced)
• 3 tbsp tomato paste (50g)
• 16 oz 93% lean ground beef or bison (454g)
• 1 can pinto beans (~425g, drained)
• 1 can lentils (~425g, drained)
• 14.5 oz fire-roasted diced tomatoes (411g can)
• cilantro stems (chopped)
• 1 tbsp coarse salt (for seasoning base)
• 1.5 tbsp chili powder
• 1 tbsp onion powder
• 2 tsp cumin
• 2 tsp spicy curry powder (optional)
• 1 tsp smoked paprika
• 16 oz beef bone broth (454g)
• 12 oz water (340g)
• 1 tbsp soy sauce (15g)
• 12 oz whole wheat pasta (336g)
• 2 tsp coarse salt (added with pasta)
• 0.5 cup 2% Greek yogurt or skyr (120g)
• 1 cup sharp cheddar (120g, shredded)
• cilantro leaves (chopped, for garnish)

Steps

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the diced poblano peppers and yellow onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.

3. 3

   Stir in the minced garlic, diced chipotles in adobo, and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste begins to caramelize and the mixture is highly fragrant.

4. 4

   Add the ground beef or bison to the pot. Use a wooden spoon to break the meat into small crumbles and cook until fully browned and no longer pink.

5. 5

   Add the drained pinto beans, drained lentils, fire-roasted diced tomatoes (with their juices), and chopped cilantro stems. Stir to combine.

6. 6

   Season the mixture with 1 tablespoon coarse salt, chili powder, onion powder, cumin, curry powder (if using), and smoked paprika. Stir thoroughly to ensure the spices are evenly distributed.

7. 7

   Pour in the beef bone broth, water, and soy sauce. Add the whole wheat pasta and the remaining 2 teaspoons of coarse salt.

8. 8

   Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 10-12 minutes, or until the pasta is tender and the liquid has thickened into a sauce. Stir occasionally to prevent the pasta from sticking to the bottom.

9. 9

   Remove the pot from the heat. Stir in the Greek yogurt (or skyr) and shredded sharp cheddar cheese until the cheese is completely melted and the sauce is creamy.

10. 10

    Garnish with fresh chopped cilantro leaves. Taste the dish and adjust seasoning with extra salt or a splash of lemon juice/vinegar if desired before serving.

Notes

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.

Nutrition per serving

• main
• one-pot
• high-protein
• meal-prep
• beef
• pasta
• healthy-comfort
• fiber-rich