Game Day Chili Mac

Directions:

For the chili: In a blender, combine chipotles and beef broth. Blend until smooth; reserve.
In a medium pot, over medium-high heat, brown the ground beef.
Add onions and bell peppers, sauté until tender, approximately 5 minutes. Add garlic powder, cumin and chili powder. Sauté for an additional 5 minutes.
Stir in chipotle mixture, tomatoes and kidney beans. Season to taste with salt and pepper; simmer 20 minutes.
For the dairy-free "cheese sauce": Place cashews in a medium bowl, fill bowl with hot water to cover. Cover bowl; soak cashews 30 minutes to 1 hour.
Combine soaked cashews and remaining ingredients in a blender; blend until smooth.
Meanwhile, cook pasta according to package instructions; drain. Pour desired amount of cheese sauce on top of noodles. Top with chili.

Recipe Courtesy of ALDI Test Kitchen

1/3 cup Pueblo Lindo Chipotle Peppers

2 cups Chef’s Cupboard Beef Broth

1 1/2 pounds 80% Lean Ground Beef

1 onion, diced

1 bell pepper, diced

2 tablespoons Stonemill Garlic Powder

2 tablespoons Stonemill Ground Cumin

1 tablespoon Stonemill Chili Powder

2 14.5-ounce cans Happy Harvest Fire Roasted Diced Tomatoes

2 15.5-ounce cans Dakota’s Pride Kidney Beans, drained and rinsed

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

1/2 cup Specially Selected Deluxe Whole Cashews with Sea Salt

2 cups cooked butternut squash

Stonemill Iodized Salt, to taste

Stonemill Black Pepper, to taste

2 teaspoons Stonemill Garlic Powder

2 teaspoons Stonemill Onion Powder

2 teaspoons Stonemill Paprika

1/2 teaspoon SimplyNature Organic Cayenne Pepper

1/2 teaspoon Stonemill Nutmeg*

Burman’s Dijon Mustard, to taste

3 cups Reggano Elbow Macaroni

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep time:
10 minutes (plus 1 hour to soak cashews)

Cook time:
35 minutes

Total time:
45 minutes (plus 1 hour to soak cashews)

Servings:
10