Meal Kit

Veggie Chili Mac

with cheddar cheese and sour cream

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Cincinnati is famous for more than the Bengals and WKRP. There's a distinctive way of preparing chili that Ohio town has, one where they pile it on top of spaghetti. Distinctive and delicious, so we stole… ahem, paid tribute to… it here. Tomatoes, beans, and poblano pepper piled on top of elbow macaroni, topped with sour cream, cilantro, and gooey cheese. Spaghetti, chili… whatever you call it, it's darn tasty.

In Your Box (serves 2)

  • 15½ oz. Black Beans
  • 15 oz. Crushed Tomatoes
  • 1 Red Onion
  • Info
    5 oz. Elbow Macaroni
  • 1 Poblano Pepper
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • 3 Tbsp. Light Chili Powder
  • Info
    ⅗ oz. Butter
  • ¼ oz. Cilantro
Contains: Artificial Colors
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Large Non-Stick Pan
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-9 minutes.

    Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and return to pot. Add butter and stir to combine. Cover and set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Stem poblano pepper, seed, and cut into 1/4" dice. Wash hands and cutting board after prepping.

    Halve and peel onion. Cut halves into 1/4" dice.

    Drain and rinse black beans.

  3. 3

    Start the Chili

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add onion and poblano to hot pan and cook undisturbed until lightly charred, 2-3 minutes.

    Add chili powder and stir until fragrant, 1 minute.

  4. 4

    Finish the Chili

    Add reserved pasta cooking water, crushed tomatoes, and black beans to pan.

    Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 8-10 minutes.

    Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chili with pasta and garnishing with cheese, sour cream, and cilantro. Bon appétit!

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