Meatless Chili Mac (Slow Cooker)
This is a Meatless Chili Mac recipe that is an amazing and easy dinner recipe that can be made in one pot in the slow cooker, with dry pasta, and a combination of tomatoes, beans, and seasonings.
Servings: 5
Equipment
Ingredients
- 1 tbsp minced garlic
- 1 medium yellow onion diced
- 15 oz can kidney beans, drained
- 15 oz can chili beans, undrained
- 15 oz can petite diced tomatoes
- 15 oz can fire-roasted diced tomatoes
- 4 tbsp tomato paste
- 4 cups vegetable broth
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional for heat
- ½ lb elbow macaroni uncooked
- 2½ cups shredded cheddar cheese
Instructions
Combine ingredients:
- In a medium slow cooker, add garlic, onion, kidney beans, chili beans, diced tomatoes, fire-roasted tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, salt, pepper, and cayenne.
- Mix everything together with a spatula or wooden spoon.
Slow cook:
- Cover and cook on low for 6 hours or high for 2 to 2½ hours.
- Cook until the mixture is bubbling and the onions are tender, stirring occasionally.
Add pasta:
- Stir in the uncooked elbow noodles.
- Continue cooking on high for 15 to 40 minutes, checking frequently to avoid overcooked noodles.
Add cheese:
- Once the noodles are al dente, stir in the shredded cheddar cheese until melted and creamy.
Serve:
- Spoon into bowls and garnish with additional cheese or fresh parsley, if desired.
Nutrition
Calories: 848kcal | Carbohydrates: 122g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 2341mg | Potassium: 1457mg | Fiber: 17g | Sugar: 17g | Vitamin A: 2105IU | Vitamin C: 17mg | Calcium: 562mg | Iron: 9mg
