Slow Cooker Vegetarian Chili Mac
Servings: 6
Total Time: 8 hours
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
Directions
1. 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.
2. 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.
3. Turn off the slow cooker and stir in the cheese. Season with salt and pepper to taste.
2. 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.
3. Turn off the slow cooker and stir in the cheese. Season with salt and pepper to taste.
