This Slow Cooker Vegetarian Chili Mac Recipe is made all in the crock pot (even the noodles!) Make chili in the slow cooker, stir in some macaroni noodles and cheese and you have yourself some easy and delicious chili mac!
Slow cooker vegetarian chili mac is what’s for dinner and I can’t wait to share the recipe with you!
Chili is a fall favorite recipe that I always find myself craving as soon as that first few morning chills hit.
Waking up to weather in the 60’s is what I live for!
This recipe takes traditional chili to the next level but adding macaroni noodles and cheddar cheese to make the classic favorite chili mac!
It’s one of my favorite ways to cook pasta in a crock pot.
How to make slow cooker vegetarian chili mac
First, you will cook your fresh garlic and onion until soft.
These give the chili mac tons of flavor, but you don’t want to end up with crunchy onions, so we are going to cook them first before adding to the slow cooker.
Add your cooked garlic and onion, and all the ingredients for the chili to the slow cooker.
Cook on high for 2 or 2 and a half hours, until chili is hot and bubbly and totally cooked.
Add in your uncooked macaroni noodles and cook an additional 20 – 40 minutes.
Tips for cooking your pasta in the crockpot
To avoid mushy macaroni noodles, keep a close eye on them while cooking.
Since the chili is already hot, the noodles will cook very quickly.
You want to cook them to al dente and no longer to avoid losing all the texture.
This should take no more than 20 – 40 minutes, but I usually find it is on the shorter side for me!
Once your noodles are cooked, stir in the cheddar cheese and garnish with fresh parsley and you are ready to eat!
This recipe makes a ton and is great for leftovers!
Can we just take a second to talk about that cheese though.
You just can’t make chili mac without a good amount of cheddar cheese!
For even more flavor, grate your cheddar from a block.
I love doing this to take the flavor to the next level!
Chili is a great dish to make during the fall and winter for three reasons.
1. It’s super easy (lazy dinners are the best!)
2. It feeds a crowd (yay for leftovers!)
3. It is not only filling, cozy comfort food, but it is also super affordable (no fancy expensive ingredients!)
And reason #4? That cheese.
I mean really, do you need another reason after that picture?!
I’m a cheese lover through and through.
This recipe makes a HUGE amount, so I recommend a 6 quart or larger slow cooker.
You really cannot fit it in a smaller slow cooker because it easily fills the entire 6 qt one.
If all you have is a smaller slow cooker, you should cut the recipe in half to ensure you have enough room.
Can I use another type of noodle?
You can use any macaroni noodles in this recipe, but I have only tested normal white noodles.
If you use gluten free or whole wheat, keep in mind that it could change the cook time.
Just keep a close eye to avoid overcooking.
This slow cooker vegetarian chili mac is so easy that you don’t even have to cook the noodles first.
No rinsing or anything at all.
Just pour them straight from the box!
If you’ve tried other crockpot recipes from my blog, you know that I love a good slow cooker dinner with noodles that cook themselves.
Less work for me!
Crock pots are the magical kitchen appliance that I tend to forget about every summer and fall back in love with every fall.
Let’s be honest, I don’t always have time to make meals from scratch every night.
As a busy mom, some days it’s just about keeping the child alive and somewhat entertained let alone making dinner.
If you need a quick, cheap, filling, CHEESY dinner in your life, try this slow cooker vegetarian chili mac!
More crock pot recipes
- Crock Pot Vegetarian Chili
- Easy Crock pot Baked Ziti
- Crock pot Alfredo Pasta
- Slow Cooker Vegetarian Sweet Potato Chili
- Crock pot Stuffed Peppers
- Crock Pot Vegetarian Chili
- Crock pot No Velveeta Queso
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Slow Cooker Vegetarian Chili Mac Recipe
Slow Cooker Vegetarian Chili Mac
This Slow Cooker Vegetarian Chili Mac Recipe is made all in the crockpot (even the noodles!). A super easy vegetarian crockpot recipe to feed a crowd.
Ingredients
- 10 cloves of garlic, minced
- 1 medium onion, diced
- 15 oz kidney beans, drained
- 15 oz chili beans (do not drain)
- 15 oz sliced stewed tomatoes (do not drain)
- 4 tablespoons tomato paste
- 15 oz diced fire roasted tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 2 tablespoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 lb elbow macaroni noodles, uncooked
- 3 1/2 cups shredded cheddar cheese
- fresh chopped parsley, for serving
Instructions
- Add garlic and onion to a skillet with 1 teaspoon of olive oil
- Saute 10-15 minutes, or until onion is translucent
- Add garlic and onion, kidney beans, chili beans, stewed tomatoes, tomato paste, fire roasted tomatoes, vegetable broth, chili powder, paprika, cumin, salt, pepper, and cayenne to a 6 quart slow cooker
- Cook on high for 2 - 2.5 hours, until bubbly and onions are no longer crunchy
- Add in uncooked macaroni noodles and cook an additional 15 - 40 minutes. The noodles will cook quickly, so check often until al dente to avoid mushy noodles
- Once noodles are desired texture, stir in cheddar cheese
- Serve garnished with chopped parsley and additional cheddar cheese, if desired
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 371 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 39mg Sodium: 1208mg Carbohydrates: 41g Fiber: 8g Sugar: 9g Protein: 19g
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! This is a nice one to make to fill the kids up!
Liane Michell says
This is seriously delicious!! I didn’t have fire roasted tomatoes so used some roasted capsicum and sun-dried tomatoes instead. Also instead of macaroni I used San Remo Peas, Lentils, Chickpeas and borlotti bean penne.
Chelsea says
Hello! Look forward to making this for dinner!
Can you add any veggies to this? Do you have any recommendations for another ingredient for the beans? Will add one can of beans.. donβt want to use two.
Natalie says
This is the first recipe I’ve tried from a blog that has not disappointed my family. My finished dish looked like the pictures above. (Normally my attempts look more like a toddler plated it instead of the food porn provided as examples.) It was easy to follow and then turned out delicious. Thanks. I will be trying out more of your recipes.
Joy Shull says
I’m so happy to hear it! Thanks for taking time to leave a review!!
Karen says
Great recipe! I tweaked a few of the ingredients because of health reasons and personal preference, and it still came out great. Used soy cheese and added some veggie ground and it was delicious.
Elisabeth says
They do’nt sell fire roasted tomatoes here, can I change it with something else? Never heard of it by the way, But it sounds delicious!
Tnx
Joy Shull says
Could you find regular diced tomatoes? The flavor wouldn’t be quite the same, but you could add a little more spices if necessary to make it up!
Lisa says
Hi there I was just wondering what fire roasted tomatoes are? is this a canned or jar product? Are they something I can make myself
Joy Shull says
Hi Lisa! They are a canned product, you can find them where you would buy other canned tomatoes!
Cassandra Servis says
Seriously this is so good and has become a staple at our house. It’s perfect for busy nights where I need a no-fuss dinner and some comfort food. Even all of my picky kids eat it with zero complaints.
*Its not letting me rate it, but definitely 5 stars*
Joy Shull says
So glad your family enjoyed the recipe!!
Liv Willis says
I made this and it came out yummy. However, my crock pot was so full that I could not fit all the cheese in – only about 1/3 of what the recipe called for. I also had to use cheddar-monterey jack as the store was out of pure cheddar. Still came out tasty π Thank you.
Joy Shull says
I’m glad you enjoyed the recipe Liv! My crockpot is 6 quart and fits this recipe to the brim, so if yours is smaller than that then that may have been the cause. Cheddar monterey jack sounds like a great twist π
Chelsea Caish says
Can you cook on low for longer instead? This has been on the meal plan for weeks, I’m so excited to try but work schedule changed!
Joy Shull says
Hi Chelsea,
You can cook on low for 5-6 hours. Then after you get home from work, crank it up to high and add the noodles and it will be ready in about 20 minutes π Hope that helps!
Kristen says
Could you cook this on low instead?
Joy Shull says
You could cook on low for 5-6 hours, then change it to high, add the noodles, and it will be done in about 20 minutes π Hope that helps!
Cheryl says
My meat eating husband and brother-in-law loved this dish. I did this on the stove top though. I used vegan cheese instead. Still lovely… no missing the cheese flavour at all! I also added broccoli.
Joy Shull says
That’s awesome! So glad your family enjoyed the recipe Cheryl!
Joy Shull says
Oh no! Did you use canned beans as the recipe stated? Dry beans definitely would not work in this.
Caitlynn says
Making this today with gluten-free pasta! Can’t wait to taste it.
Joy Shull says
Awesome! Hope you enjoy the recipe!
Eileen says
How was this making it with gluten free pasta. I plan on making this and bringing to a family gstheting