Vegetarian crockpot chili mac is a hands off dinner that combines two kinds of beans, crushed tomatoes, chili spices, and whole wheat macaroni in one slow cooker. You load the pot in 15 minutes, let it work for hours, and finish with melted cheddar and green onions.
The pasta goes in near the end, so it cooks right in the chili and soaks up the savory tomato broth instead of turning mushy. The result is a thick, cheesy bowl that feels like a classic chili and a mac and cheese at the same time, with no meat needed.
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Why This Vegetarian Crockpot Chili Mac Recipe Works
Pinto beans and kidney beans give the chili plenty of protein and a hearty bite, while crushed tomatoes and vegetable broth create a rich base. Chili powder and cumin season the whole pot as it simmers slowly, so the flavor has time to build.
Adding the uncooked macaroni in the last stretch of cooking means you only dirty one appliance. Turning the slow cooker to high for that final step helps the pasta soften evenly while the cheese melts into the sauce.
Ingredients for Vegetarian Crockpot Chili Mac
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups low sodium vegetable broth
- 8 ounces whole wheat elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese (about 6 ounces), divided
- Chopped green onions, for serving
How to Make Vegetarian Crockpot Chili Mac
1. Load the slow cooker.
Add the chopped onion and red bell pepper to the slow cooker. Top with the pinto beans, kidney beans, crushed tomatoes, chili powder, cumin, salt, black pepper, and vegetable broth.
2. Cook the chili base.
Stir everything together, cover, and cook on low for about 5 1/2 hours, until the onion and bell pepper are tender and the chili smells rich and spicy.
3. Add the macaroni and cheese.
About 30 minutes before serving, turn the slow cooker to high. Stir in the uncooked macaroni and half of the cheddar cheese, making sure the pasta is pushed down into the liquid.
4. Finish cooking the pasta.
Cover and cook, stirring once or twice, until the macaroni is tender. If the chili looks too thick before the pasta is soft, stir in a splash of hot broth.
5. Top and serve.
Sprinkle the remaining cheddar over the top, let it melt for a minute with the lid on, and garnish with green onions.
How to Serve Vegetarian Crockpot Chili Mac
Serve bowls hot with a spoonful of sour cream, a few drops of hot sauce, or extra green onions. A slice of cornbread or a crisp green salad rounds out the meal nicely.
If you enjoy chili and pasta together, compare this version with the stovetop one pot chili mac or the extra cheesy one pot chili mac and cheese. For another meatless pasta night, try the black bean taco pasta, or the family friendly easy cheesy taco pasta.
How to Store and Reheat Vegetarian Crockpot Chili Mac
Cool leftovers and refrigerate them in an airtight container within two hours of serving. Purdue Extension guidance on storing leftovers recommends using refrigerated leftovers within 3 to 4 days and reheating them to 165 degrees F.
The pasta keeps absorbing liquid in the fridge, so the chili will be thicker the next day. Add a splash of broth or water when reheating on the stove or in the microwave, and stir well. For longer storage, freeze it in a sealed container, though the pasta will be softer after thawing.
Tips and Variations for Vegetarian Crockpot Chili Mac
Rinse the canned beans well to remove excess salt and the canning liquid. Check the broth label and choose a low sodium option, because the beans, tomatoes, and cheese already bring plenty of salt.
For more flavor, saute the onion and bell pepper in a skillet before adding them to the slow cooker. Add a diced jalapeno for heat, or swap the cheddar for Monterey Jack or mozzarella. Regular elbow macaroni works if you do not have the whole wheat kind, though the cooking time may be slightly shorter.
Frequently Asked Questions About Vegetarian Crockpot Chili Mac
Can I cook the pasta in the slow cooker for Vegetarian Crockpot Chili Mac?
Yes. Add the uncooked macaroni near the end, turn the slow cooker to high, and stir it into the hot liquid. It softens as the chili finishes cooking.
How do I keep the pasta from getting mushy?
Do not add it at the beginning. Stir it in only for the final stretch of cooking and check it as it nears tenderness, since slow cookers vary.
Can I make Vegetarian Crockpot Chili Mac with other beans?
Black beans, cannellini beans, or a mix all work in place of the pinto or kidney beans. Keep the total amount about the same so the liquid balance stays right.
Can I make it spicier?
Add more chili powder, a pinch of cayenne, or a chopped jalapeno. You can also pass hot sauce at the table so everyone adjusts their own bowl.
Is Vegetarian Crockpot Chili Mac good for meal prep?
It is. Portion it into containers after cooling, and add a splash of broth when reheating to loosen the pasta.
Vegetarian Crockpot Chili Mac
Ingredients
Main Ingredients
- 1 medium onion chopped
- 1 medium red bell pepper chopped
- 1 can (15 oz) pinto beans rinsed and drained
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 ½ tbsp chili powder
- 2 tsp ground cumin
- ½ tsp salt
- ⅛ tsp ground black pepper
- 2 cup low sodium vegetable broth
- 8 oz whole wheat elbow macaroni uncooked
- 1 ½ cup shredded cheddar cheese about 6 oz, divided
- chopped green onions for serving
Instructions
Cooking
- Add the onion and bell pepper to the slow cooker, then top with the pinto beans, kidney beans, crushed tomatoes, chili powder, cumin, salt, pepper, and broth.
- Cover and cook on low for about 5 1/2 hours, until the vegetables are tender.
- About 30 minutes before serving, turn the slow cooker to high and stir in the uncooked macaroni and half of the cheddar, pushing the pasta into the liquid.
- Cover and cook, stirring once or twice, until the macaroni is tender. Add a splash of hot broth if the chili is too thick.
- Top with the remaining cheddar, let it melt, and garnish with green onions.
