SLOW COOKER VEGETARIAN CHILI MAC
This Slow Cooker Vegetarian Chili Mac Recipe is made all in the crockpot (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!
This recipe takes traditional chili to the next level but adding macaroni noodles and cheddar cheese to make the classic favorite chili mac!
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.
SLOW COOKER VEGETARIAN CHILI MAC
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.
PREP TIME
15 minutes
COOK TIME
3 hours
TOTAL TIME
3 hours 15 minutes
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 50 minutes - 1 hr, or until noodles are al dente (check and stir every 15 minutes or so)
Once noodles are desired texture, stir in cheddar cheese
Serve garnished with chopped parsley and additional cheddar cheese, if desired