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Vegetarian Crockpot Chili Mac

Hearty Vegetarian Crockpot Chili Mac for Cozy Nights

This Vegetarian Crockpot Chili Mac is a comforting one-pot meal packed with flavor, making it perfect for busy nights.
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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: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 medium Onion Provides aromatic base flavors; substitute with shallots for a milder taste.
  • 1 medium Red Bell Pepper Adds sweetness and color; can replace with green bell pepper or omit for fewer veggies.
  • 1 can Pinto Beans Contributes protein and texture; use black beans or great northern beans if preferred.
  • 1 can Kidney Beans Adds heartiness; substitute with chickpeas if needed.
  • 28 oz Crushed Tomatoes Forms the saucy base; use diced tomatoes for a chunkier texture.
  • 2 tbsp Chili Powder Provides spice and depth; adjust the quantity for heat preference.
  • 1 tbsp Ground Cumin Enhances the savory aspect; can replace with coriander for a different essence.
  • 1 tsp Salt Essential for flavor enhancement; adjust according to taste.
  • 1 tsp Black Pepper Adds mild heat; freshly ground is preferred for best flavor.
  • 4 cups Vegetable Broth Provides the necessary liquid for cooking and flavor.
Pasta
  • 2 cups Whole Wheat Elbow Macaroni Serves as the main carbohydrate; gluten-free pasta can be used as an alternative.
Cheese
  • 1 cup Shredded Cheddar Cheese Adds creaminess and richness; Monterey Jack or mozzarella can be used for different textures.

Equipment

  • Crockpot

Method
 

Preparation Steps
  1. In your slow cooker, combine the chopped onion and red bell pepper along with pinto and kidney beans, crushed tomatoes, chili powder, cumin, salt, black pepper, and vegetable broth. Stir well until all ingredients are evenly coated.
  2. Set the cooker to low heat for 6-8 hours or high heat for 4 hours.
  3. Uncover and stir in the uncooked whole wheat elbow macaroni, ensuring it's well-distributed throughout the chili mix. Recover the pot and set it to cook on high for an additional 15-20 minutes.
  4. Once the pasta reaches that perfect al dente stage, mix in one cup of shredded cheddar cheese until melted.
  5. Ladle into bowls while hot, sprinkle with remaining cheese, and enjoy!

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 58gProtein: 19gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 700mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 10IUVitamin C: 70mgCalcium: 20mgIron: 15mg

Notes

Adjust spices according to taste. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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