Creamy Four Ingredient Chili Mac

By / Photography By Heidi Swanson | March 08, 2018
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chili mac

Chili mac is a thing. And I suspect it's a thing for a few good reasons. Namely, it's a family-friendly dinner solution, something nearly everyone can get behind. Chili + macaroni, what's not to like? 

This chili mac combines four ingredients: your favorite chili, a beer (or broth), elbow pasta, and a splash of cashew, coconut, or other nut milk. It's as healthful as the chili you use. 

The last thing I'll say before jumping into the recipe is this: I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when calling in take-out takes too long and is too much effort. Seriously.

You can use a homemade chili, or if you're in a time pinch, grab something like Amy's low-sodium spicy chili (you'll need two cans); you can always adjust your seasoning to taste with more salt, etc. To keep this gluten-free, use a GF pasta. I like to add a bit of creaminess here with a good splash of homemade cashew milk, but if you don't have that on hand, coconut milk works as well.

Get the recipe on 101cookbooks.com: Creamy Four Ingredient Chili Mac (Instant Pot / Conventional).

 

 

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Creamy Four Ingredient Chili Mac was originally published on 101cookbooks.com © 2018 Photo © Heidi Swanson.

Article from Edible San Francisco at http://ediblesanfrancisco.ediblecommunities.com/creamy-four-ingredient-chili-mac
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