Vegetarian Crockpot Chili Mac
A meatless slow cooker chili with beans, tomatoes, whole wheat macaroni, and melted cheddar.
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.
Notes
Refrigerate leftovers within two hours and eat within 3 to 4 days. Reheat to 165 degrees F with a splash of broth, since the pasta absorbs liquid as it sits. Nutrition is an estimate.