Vegan Skillet Chili Mac

This Vegan Skillet Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

1 Tbso olive oil
1 white onion diced
1 green or red bell pepper diced
1 poblano pepper finely diced
2 garlic cloves minced
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme
pinch of red pepper flakes
1/4 tsp salt
1 14.5 oz can diced tomatoes preferably fire-roasted
1 1/2 cups cooked black beans or 15 oz can drained and rinsed
1 1/2 cups cooked kidney beans or 15 oz can drained and rinsed
8 oz elbow shaped pasta
Cashew Queso Sauce
1/2 cup raw cashews soaked for at least 2 hours and drained
2 Tbsp tomato paste
1 tsp chili powder
1/4 tsp smoked paprika
3 Tbsp nutritional yeast
1/2 cup water
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice
To serve:
sliced scallions for serving

Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

next instruction :

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