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Best Vegetarian Crockpot Chili Mac

Best Vegetarian Crockpot Chili Mac for Cozy Nights

Discover the Best Vegetarian Crockpot Chili Mac, a hearty and comforting dish perfect for cozy nights with family.
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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
  

For the Base
  • 1 medium Onion Enhances flavor base; use yellow or white onions for sweetness.
  • 1 medium Red Bell Pepper Adds sweetness and color; substitute with green bell pepper if desired.
  • 1 can (15 oz) Pinto Beans Provides protein and texture; can swap with black beans or chickpeas.
  • 1 can (15 oz) Kidney Beans Adds heartiness; substitute with any available beans if needed.
  • 28 oz Crushed Tomatoes Forms the saucy base; use tomato sauce if preferred.
  • 1.5 tbsp Chili Powder Adds a warming spice flavor; adjust according to heat preference.
  • 2 tsp Ground Cumin Enhances depth of flavor; use coriander for a different twist.
  • 0.5 tsp Salt Essential for flavor enhancement; use low-sodium options if preferred.
  • 0.125 tsp Ground Black Pepper For seasoning; adjust to taste.
  • 2 cups Vegetable Broth Provides the necessary liquid for cooking; can use water or homemade broth.
For the Pasta
  • 8 oz Whole Wheat Elbow Macaroni The main carbohydrate component; gluten-free pasta can be used as an alternative.
For the Topping
  • 1.5 cups Shredded Cheddar Cheese Adds creaminess and flavor; substitute with mozzarella or Monterey Jack if desired.
  • Chopped Green Onions For garnish; cilantro can be used for a different flavor profile.

Equipment

  • slow cooker

Method
 

Cooking Steps
  1. Chop the onion and red bell pepper into small pieces. In your slow cooker, combine the onion, red bell pepper, pinto and kidney beans, and crushed tomatoes. Add chili powder, ground cumin, salt, black pepper, and vegetable broth. Mix well.
  2. Cover the slow cooker and set it to cook on high for 4 hours or low for 6-8 hours. Resist lifting the lid frequently to maintain temperature.
  3. Once the vegetables are tender, stir in the uncooked whole wheat elbow macaroni and re-cover. Cook on high for an additional 15-20 minutes until the pasta is al dente.
  4. Remove the lid, stir in 1 cup of shredded cheddar cheese, allowing it to melt into the mixture. Reserve some cheese for topping.
  5. Ladle portions into bowls, sprinkle remaining cheese on top, and garnish with chopped green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gCholesterol: 25mgSodium: 550mgPotassium: 600mgFiber: 15gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Pasta should be added in the last 30-45 minutes to prevent mushiness. Ensure sufficient liquid remains when adding pasta for even cooking.

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