Chili Mac

Here's what you need


1 tablespoon olive oil

2 scallions, sliced - keep the white and dark green parts separate

2 cloves garlic, minced

1 poblano pepper, cored and seeded, diced into 1/2 inch pieces

3/4 pound ground beef (I used 85% lean)

1 tablespoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika 

1 cup cannelini beans, drained and rinse if using canned

1 15 ounce can crushed tomatoes 

10 ounces whole wheat pasta

1 cup reserved pasta water

2 tablespoons sour cream, plus more for serving

1 cup shredded sharp cheddar, plus more for serving


Here's what you do


In a large pot, heat olive oil over medium heat. Add the white and light green parts of the scallions, garlic and diced pepper. Season with salt and pepper. Cook, stirring occasionally, until softened for about 5 minutes. Add the beef and cook until browned and crumbled. I used a leaner beef, so there was no need to drain the fat, but if you have a lot in the bottom of the pan strain it out. 


In a separate pot, cook pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water.


Season the beef with chili powder, cumin, paprika, salt and pepper. Add the beans and tomatoes. Bring to a boil then reduce heat to medium-low. Cook for 10 minutes until slightly thickened. Stir in the reserved pasta water.


While the pasta is still hot, add to the chili pot along with the sour cream and shredded cheddar. Stir vigorously until everything is melted smooth and well combined. Serve with extra sour cream, cheese and the scallion greens on top. Enjoy!