Chili Cheese Pasta

Ingredients

• 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
• 454g (16oz) 93% lean beef or bison
• 1 can (~425g) pinto beans, drained
• 1 can (~425g) lentils, drained
• 1 can (411g / 14.5oz) fire-roasted diced tomatoes
• Cilantro stems, chopped

Instructions

1. Start the chili base by cooking down the poblanos and onions until browned.
2. Add in tomato paste, minced garlic, and minced chipotle peppers. Cook for about five minutes.
3. Sear the meat until fully cooked through.
4. Add in the fire-roasted diced tomatoes, pinto beans, lentils, and chopped cilantro stems.
5. Bring to a simmer and let cook for about 10 to 15 minutes. Adjust seasonings to taste.
6. Add beef bone broth, water, and a little bit of soy sauce.
7. Pour whole wheat pasta directly into the pot and mix.
8. Cover and cook for about 20 minutes.
9. Remove the lid and let it simmer for another five minutes.
10. Add freshly shredded sharp cheddar cheese and low-fat Greek yogurt for creaminess.