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.
Servings: 10
Ingredients
- 10 cloves 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
- ½ teaspoon paprika
- 2 tablespoons cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne
- 1 lb elbow macaroni noodles uncooked
- 3 ½ 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
Video
Nutrition
Calories: 371kcal | Carbohydrates: 41g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 1208mg | Fiber: 8g | Sugar: 9g