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Slow Cooker Vegetarian Chili Mac
An easy cheesy vegetarian chili mac in your slow cooker made with black beans, pinto beans, vegetables, and spices.
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servings: 6
total time: 8 hours
recipe by: Frankie
Ingredients
- 8 ounces dry pinto beans, rinsed
- 8 ounces dry black beans, rinsed
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 14-ounce can crushed tomatoes
- 1 jalapeno, seeded and diced
- 3 TBSP chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 3 cups vegetable stock
- 3 cups water
- 12 ounces uncooked macaroni
- 8 ounces sharp cheddar cheese, shredded
- salt & pepper
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Directions
- 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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