How To Make Vegetarian Crockpot Chili Mac Recipe
A delicious and hearty vegetarian chili with the added comfort of macaroni noodles.
Serves:
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
- 2 cups elbow macaroni
- 1/2 cup shredded cheddar cheese (optional)
Instructions
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Combine the black beans, kidney beans, corn, diced tomatoes (with their juices), diced bell pepper, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a slow cooker.
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Pour in the vegetable broth and stir to combine.
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Cover and cook on low for 6 hours, stirring occasionally.
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In the last 15 minutes of cooking, stir in the elbow macaroni and continue to cook until the pasta is tender.
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If desired, sprinkle shredded cheddar cheese over the top before serving.
Nutrition
- Calories : 509kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 8mg
- Sodium : 1283mg
- Total Carbohydrates : 98g
- Dietary Fiber : 17g
- Sugar : 13g
- Protein : 23g
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