Monday, October 19, 2020

Slow Cooker Vegetarian Chili Mac

Slow Cooker Vegetarian Chili Mac

This Slow Cooker Vegetarian Chili Macaroni is a healthy, meatless meal the whole family will love!


  • 4 tablespoons of tomato paste
  • 15 oz kidney beans, drained
  • 4 cups of vegetable broth
  • 15 oz chili beans (do not drain)
  • 2 teaspoons of chili powder
  • 10 minced garlic cloves
  • 1/2 teaspoon of salt
  • 15 oz roasted tomatoes, diced
  • 1/2 teaspoon of pepper
  • 1 lb elbow macaroni noodles, uncooked
  • 1/2 teaspoon of paprika
  • 3 1/2 cups grated cheddar cheese
  • 1 medium onion, diced
  • 15 oz sliced cooked tomatoes (do not drain)
  • 2 tablespoons of cumin
  • 1/4 teaspoon of Cayenne
  • chopped fresh parsley, for serving


First, add garlic and onion to a pan with 1 teaspoon of olive oil

Then, sauté 10 to 15 minutes or until onion is translucent

Add the garlic and onion, red beans, chili beans, stewed tomatoes, tomato paste, fire-roasted tomatoes, vegetable broth, chili powder, paprika, cumin, salt, pepper and cayenne pepper in a 6 quart slow cooker

Cook on high for 2 to 2.5 hours, until the bubbles and onions are no longer crunchy

Add the uncooked macaroni noodles and cook for another 15 to 40 minutes. Noodles cook quickly, so check often until al dente to avoid mushy noodles

Once the noodles have the desired texture, stir in the cheddar cheese

Serve garnished with chopped parsley and additional cheddar cheese, if desired. Happy Cooking Time.