Slow Cooker Vegetarian Chili Mac

Slow Cooker Vegetarian Chili Mac

Slow Cooker Vegetarian Chili Mac

Ingredients

1 medium onion, chopped
1 red bell pepper, chopped
15 ounce can pinto beans, rinsed and drained
15 ounce can kidney beans, rinsed and drained
28 ounce can crushed tomatoes
1 ½ tablespoons chili powder
2 teaspoons cumin
½ teaspoon salt
⅛ teaspoon black pepper
2 cups vegetable broth
8 ounces whole wheat elbow macaroni pasta (uncooked)
1 ½ cups (6 ounces) cheddar cheese, divided (or Monterey jack or mozzarella)
chopped green onions, for serving

Directions

Place all ingredients except for pasta, cheese, and green onions in slow cooker. Stir to combine.
Cover and cook on high heat for 4 hours or low heat for 6-8 hours.

Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.

Serve topped with remaining cheese and green onions.

Recipe Source: https://kristineskitchenblog.com/slow-cooker-vegetarian-chili-mac/

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