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This Slow Cooker Chili Mac is hearty and filling without using meat. Everything cooks together and the pasta finishes right in the slow cooker. It is warm, familiar, and easy to serve. This dependable dinner that works perfectly for busy nights.

👉 You are going to love my Slow Cooker Chicken Noodle Pasta.

meatless chili mac with beans and pasta cooked in a slow cooker

This meatless chili mac is made in the slow cooker with beans, tomatoes, pasta, and warm spices. Everything cooks together in one pot for an easy dinner with minimal cleanup. The noodles are added near the end and finished with melted cheddar cheese. This recipe is filling, budget-friendly, and easy to reheat.

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Why you’ll love this recipe…

I pick this recipe over and over again when I want something hearty without meat. The sauce thickens as the pasta cooks, and the cheese melts in at the end. It is simple to portion and works well for leftovers later in the week.

⏰ Total Time: About 2½ hours
🍂 Perfect For: Meatless dinners, busy weeknights
🛒 Key Ingredients: Beans, pasta, tomatoes
🍽️ Servings: 5
🥄 Skill Level: Easy
🧊 Storage: Refrigerator friendly

👉 My Green Chili Ranch Chicken with Potatoes & Carrots is a dinner I make often during busy weeks.

Made With Love,

Full Ingredients List

  • 1 tablespoon minced garlic
  • 1 medium yellow onion, diced
  • 1 (15 oz) can kidney beans, drained
  • 1 (15 oz) can chili beans, undrained
  • 1 (15 oz) can petite diced tomatoes
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 4 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper, optional
  • ½ lb uncooked elbow macaroni
  • 2 ½ cups shredded cheddar cheese

🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.

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Swaps & Substitutions

  • Use mild or spicy chili beans depending on preference.
  • Adjust cayenne for desired heat level.
  • Use a different pasta shape if needed, but cooking time may vary.

About What This Costs

Estimated total cost: $10–13
Servings: 5
Estimated cost per serving: About $2–3

This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.

How to Make Meatless Chili Mac (Slow Cooker)

Step 1: Add the minced garlic, diced onion, kidney beans, chili beans, petite diced tomatoes, fire-roasted diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to a medium slow cooker.

Step 2: Stir everything together until well combined.

chili ingredients mixed in slow cooker

Step 3: Cover and cook on LOW for 6 hours or on HIGH for 2 to 2½ hours, until the mixture is bubbling and the onions are tender.

Step 4: Stir in the uncooked elbow macaroni noodles.

pasta stirred into chili mixture

Step 5: Continue cooking on HIGH for 15 to 40 minutes, stirring occasionally, until the noodles are tender.

Step 6: Stir in the shredded cheddar cheese until melted and creamy.

meatless chili mac ready to serve

Step 7: Spoon into bowls and serve warm.

🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!

Meatless Chili Mac (Slow Cooker) Variations

  • Add extra cheese for a creamier finish.
  • Stir in cooked vegetables if desired.
  • Serve with toppings like sour cream or green onions.

 👉 For bold flavors, try my Crockpot Carne Asada.

My Pro TipS

Tips and Tricks

  • Stir frequently once the pasta is added to prevent sticking.
  • Check the noodles often so they do not overcook.

Recipe FAQs – Meatless Chili Mac (Slow Cooker)

Can this be made ahead of time?

Yes, it reheats well and keeps its texture.

Does it thicken as it sits?

Yes, the pasta absorbs liquid as it rests.

Can this be frozen?

It freezes best before adding the pasta.

 👉 My Slow Cooker Shredded Beef is perfect for freezer meal prep.

Serving Suggestions

Make-Ahead, Storage & Reheating

  • Fridge: Store leftovers for up to 4 days.
  • Freezer: Freeze without pasta for best results.
  • Reheat: Warm gently, adding broth if needed.

👉 Slow Cooker High-Protein Chicken & Veggies is a helpful meal when planning meals ahead.

How I Use the Leftovers

  • Reheat for lunch the next day.
  • Spoon over baked potatoes.
  • Add a splash of broth if it thickens too much.

More Great Slow Cooker Dinners

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Meatless Chili Mac (Slow Cooker)

Meatless chili mac made in the slow cooker with beans, pasta, tomatoes, and melted cheese. Easy one-pot vegetarian dinner.
Prep: 5 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 35 minutes
Servings: 5
Save this recipe!
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Ingredients 

  • 1 tablespoon minced garlic
  • 1 medium yellow onion, diced
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can chili beans, undrained
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can fire-roasted diced tomatoes
  • 4 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper, optional
  • ½ lb uncooked elbow macaroni
  • cups shredded cheddar cheese

Instructions 

  • Add all ingredients except pasta and cheese to the slow cooker and stir well.
  • Cook on LOW for 6 hours or HIGH for 2 to 2½ hours until bubbling and onions are tender.
  • Stir in uncooked elbow macaroni.
  • Cook on HIGH for 15–40 minutes, stirring often, until pasta is tender.
  • Stir in shredded cheddar cheese until melted and creamy.

Notes

  • Stir frequently once pasta is added.
  • Pasta cooking time can vary by brand.
  • This thickens as it rests.

Nutrition

Calories: 267kcal | Carbohydrates: 10g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 1472mg | Potassium: 246mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1547IU | Vitamin C: 5mg | Calcium: 420mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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