Chili Cheese Pasta

A one-pot chili cheese pasta with 17g of fiber per serving that genuinely tastes like comfort food. Ground beef, pinto beans, lentils, and poblano peppers loaded into one pot with chipotles in adobo, finished with sharp cheddar and Greek yogurt stirred in until everything is rich and creamy. Everything cooks together in one pot.

Ingredients

Chili Base

• 15g (1 Tbsp) olive oil
• 2 poblano peppers, diced
• 1 yellow onion, diced
• 10 cloves garlic, minced
• 30g (2 Tbsp) diced chipotles in adobo
• 50g (3 Tbsp) tomato paste

Meat & Beans

• 454g (16 oz) 93% lean ground beef or bison
• 1 can (~425g / 15 oz) pinto beans, drained
• 1 can (~425g / 15 oz) lentils, drained
• 1 can (411g / 14.5 oz) fire-roasted diced tomatoes
• Cilantro stems, chopped
• Chili Seasoning
• 1 Tbsp coarse salt
• 1½ Tbsp chili powder
• 1 Tbsp onion powder
• 2 tsp cumin
• 2 tsp spicy curry powder (optional)
• 1 tsp smoked paprika

Pasta

• 454g (16 oz) beef bone broth
• 340g (~1½ cups) water
• 15g (1 Tbsp) soy sauce
• 336g (12 oz) whole wheat pasta
• 2 tsp coarse salt

Finishing

• 120g (½ cup) 2% Greek yogurt or skyr
• 120g (1 cup) sharp cheddar, shredded
• Chopped cilantro leaves

Instructions

1. Dice 2 poblano peppers and 1 yellow onion. Heat 15g (1 Tbsp) olive oil in a large pot over medium-high heat. Add the diced veggies, and cook until softened and nice and browned, about 5 minutes. Add 10 cloves of minced garlic , 30g (2 Tbsp) diced chipotles in adobo, and 50g (3 Tbsp) tomato paste. Stir and cook for another 5 minutes until the paste darkens and becomes fragrant.

2. Add 454g (16 oz) 93% lean ground beef or bison to the pot, searing the meat. Break it up with a spoon and cook until cooked through, about 5-7 minutes. Add chili seasonings: 1 Tbsp coarse salt, 1½ Tbsp chili powder, 1 Tbsp onion powder, 2 tsp cumin, 2 tsp spicy curry powder (if using), and 1 tsp smoked paprika. Stir to coat the meat evenly.

3. Add 1 can (425g / 15 oz) fire-roasted diced tomatoes, 1 can (425g / 15 oz) drained pinto beans , 1 can (425g / 15 oz) drained lentils, and chopped cilantro stems. Bring to a simmer and cook for 10-15 minutes. Taste and adjust seasoning to your liking.

4. Pour in 454g (16 oz) beef bone broth, 340g (~1½ cups) water, and 15g (1 Tbsp) soy sauce. Add 336g (12 oz) whole wheat pasta and 2 tsp coarse salt directly to the pot. Give it a good stir, cover, and cook for about 20 minutes until the pasta is tender and has absorbed most of the liquid.

5. Remove the lid and let it simmer uncovered for another 5 minutes. Stir in 120g (1 cup) of freshly shredded sharp cheddar, and 120g (½ cup) 2% Greek yogurt or skyr until melted and creamy. Top with chopped cilantro leaves and serve. Divide into 6 servings and enjoy! Freeze leftovers for meal prep.

Recipe Source: “Stealth Health Cookbook”