Add the beans, onion, bell pepper, tomatoes, jalapeno, chili powder, garlic powder, cumin, vegetable stock, and water together in a 5-quart slow cooker and stir to combine. Cover the slow cooker and cook on LOW for 7 to 8 hours or until beans are tender.
Take the lid off the slow cooker and stir in the uncooked macaroni and 1 tsp salt. Place the lid back on the slow cooker and cook on LOW, stirring and checking the pasta every few minutes, until pasta is tender, around 20 minutes.
Turn off the slow cooker and stir in the cheese. Season with salt and pepper to taste.
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