Description
Slow Cooker Vegetarian Chili Mac is a hearty and comforting one-pot meal combining the rich flavors of beans, vegetables, and spices with tender elbow macaroni and melted cheese. Perfect for a cozy dinner, this easy crockpot recipe offers a delicious meatless chili twist with creamy, cheesy pasta.
Ingredients
Scale
Chili Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 2 cups dry elbow macaroni
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare the chili base: Lightly grease the slow cooker insert. Add olive oil, diced onion, red and green bell peppers, minced garlic, black beans, kidney beans, pinto beans, diced tomatoes, tomato sauce, vegetable broth, frozen corn, chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Cook the chili: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, until the vegetables are tender and the flavors are well blended.
- Add the pasta: About 30 minutes before the end of the cooking time, stir in the dry elbow macaroni. Cover and continue cooking on high heat for an additional 25 to 30 minutes, stirring once halfway through, until the pasta is tender.
- Incorporate the cheese and serve: Once the pasta is cooked through, stir in the shredded sharp cheddar and mozzarella cheeses until melted and creamy. Serve the chili mac hot and enjoy.
Notes
- For a spicier version, add 1 diced jalapeño or 1/4 teaspoon cayenne pepper with the other spices.
- You can substitute plant-based cheese to make this recipe fully dairy-free and vegan.
- Make sure to stir halfway through cooking the pasta to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
