Chili Mac ‘n’ Cheese
gluten-free & plant-based friendly recipe
~ Beauty Fueling Meals Series: Part One ~
Beauty Benefits:
Turmeric Powder - rich in antioxidants, reducing skin aging promoting a radiant complexion, and supports liver health.
Nutritional Yeast - b-vitamins and biotin, supports hair and nail strength, and enhances skin elasticity.
Walnuts - omega-3 fatty acids, vitamin E, and copper help with keeping your skin hydrated, a skin protectant, and contribute to melanin production.
Gluten-Free Diet - reduces inflammation leading to clearer skin and improves your gut health and skin conditions like acne and eczema.
Beans - high in protein and amino acids, zinc, and fiber which helps skin tissue repair, prevent acne, and promote gut health by feeding good bacteria.
Mushrooms - rich in antioxidants, skin hydration, vitamin D, anti-inflammatory properties, collagen, gut health, hair health, keeping stress low, helps maintain skin’s firmness, helps balance the microbiome, prevent hair thinning and so much more!
Tips:
Boil the beans with the cilantro stems for more flavor
Prep ingredients the day before (chop aromatics, make beans and cheese)
Season your beans with chili seasoning or use canned chili to save time
Easy prep means easy cooking!
Making vegan cheese is optional but highly suggested.
Carrots and potatoes make a nice vegan cheese because of the texture, color, and flavor.
Before…
After - magic! You can see how I did it here.
If you want to use walnut mushroom meat, click HERE for my recipe.
All you need is seasonings, sauces and techniques.
Ingredients:
8 oz box - gluten-free elbow noodles
1.5 cups of beans (red and black)
see recipe - walnut mushroom meat
Vegan Cheese Sauce:
1/4 cup of coconut cream
1/4 cup water
1 cup of nutritional yeast
2 large boiled carrot sticks
1 large boiled potato
garlic powder
1/8 cup turmeric powder
dash of salt and black pepper
squeeze of lemon juice
parmesan cheese (optional topping)
Aromatics:
chopped cilantro (optional)
chopped jalapeno (optional)
Directions:
Boil one cup of black beans and red beans in a pot of water. Season with traditional chili seasonings of your choice. You can use pre-made chili if you don’t want to make it from scratch.
Add all the “Vegan Cheese Sauce” ingredients in a blender and blend until smooth. and set aside.
In a medium-sized saucepan, prepare the walnut mushroom meat. You can use ground beef or turkey if that’s your jam.
Boil the water for the macaroni noodles and preheat oven to 375.
After the mushroom meat is finished, add in the beans. Let it simmer together for a few minutes, then set aside.
Strain the noodles, then add the cheese sauce and bean mixture to the same pot as the noodles. Mix well then transfer the chili mac ‘n’ cheese to a 9x9 inch baking dish.
Top off the chili mac ‘n’ cheese with optional cheese and jalapeno. Place in oven for 15 minutes.
Garnish with cilantro, let it cool, serve, and enjoy!
