Slow Cooker Vegetarian Chili Mac
This Slow Cooker Vegetarian Chili Mac is a healthy meatless meal that the whole family will love! With a make ahead freezer to crock pot option.
Ingredients
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 15 ounce can pinto beans, rinsed and drained
- 15 ounce can kidney beans, rinsed and drained
- 28 ounce can crushed tomatoes
- 1 ½ tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups vegetable broth
- 8 ounces whole wheat elbow macaroni pasta (uncooked)
- 1 ½ cups (6 ounces) cheddar cheese, divided (or Monterey jack or mozzarella)
- chopped green onions, for serving
Directions
- Place all ingredients except for pasta, cheese, and green onions in slow cooker. Stir to combine. Cover and cook on high heat for 4 hours or low heat for 6-8 hours.
- Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.
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