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Vegetarian Crockpot Chili Mac

Hearty Vegetarian Crockpot Chili Mac for Cozy Nights

This Vegetarian Crockpot Chili Mac is a warm, comforting hug in a bowl, perfect for busy weeknights with its hearty flavors and easy prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 medium Onion Provides aromatic base flavor; can substitute with shallots for a sweeter taste.
  • 1 medium Red Bell Pepper Adds sweetness and color; green bell pepper is a suitable alternative.
  • 1 can (15 oz) Pinto Beans Offers creaminess and protein; can be replaced with black beans or chickpeas.
  • 1 can (15 oz) Kidney Beans Adds firmness; swap for cannellini beans if desired.
  • 1 can (28 oz) Crushed Tomatoes Forms the sauce base; diced tomatoes can be used for chunkier consistency.
  • 2 tbsp Chili Powder Adds smokiness and spice; adjust to personal preference or use taco seasoning.
  • 2 tsp Ground Cumin Enhances depth; can replace with coriander in a pinch.
  • 1 tsp Salt Essential for seasoning; kosher salt can be used instead.
  • 1 tsp Ground Black Pepper For seasoning; white pepper can be substituted.
  • 4 cups Vegetable Broth Adds liquid and depth; chicken broth or water can be alternatives.
Pasta and Cheese
  • 2 cups Whole Wheat Elbow Macaroni Primary carbohydrate; gluten-free pasta is a suitable swap.
  • 1 cup Shredded Cheddar Cheese Provides creaminess; use Monterey Jack or mozzarella as alternatives.
  • 1/4 cup Chopped Green Onions For garnish; cilantro can substitute for a different flavor.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, add the chopped onion and red bell pepper, followed by the rinsed pinto and kidney beans. Pour in the crushed tomatoes along with chili powder, ground cumin, salt, black pepper, and vegetable broth. Stir everything well until it’s nicely mixed together.
  2. Cover the slow cooker with its lid and set it to cook on High for 4 hours or Low for 6-8 hours.
  3. Once the cooking time is up, carefully stir in the uncooked whole wheat elbow macaroni. Re-cover the slow cooker and cook on High for an additional 15-20 minutes.
  4. After the pasta reaches the desired tenderness, mix in 1 cup of shredded cheddar cheese. Stir until the cheese melts into the chili mac.
  5. Spoon the Vegetarian Crockpot Chili Mac into bowls while it’s hot. Garnish each serving with the remaining 1/2 cup of cheese and a sprinkle of chopped green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 17gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Consider pairing this dish with a refreshing side salad or a piece of cornbread for a well-rounded meal. Store leftovers in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 3 months.

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