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.
Servings: 5
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
- 2½ 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
