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Crock-Pot Vegetarian Chili Mac Recipe
Everyone in the family is going to love this easy, frugal and vegetarian chili mac. It is all made in the slow cooker and tastes fantastic.
Servings Prep Time
6Servings 10Minutes
Cook Time
3 – 9Hours
Servings Prep Time
6Servings 10Minutes
Cook Time
3 – 9Hours
Ingredients
Instructions
  1. In a 6 quart or larger slow cooker combine together the crushed tomatoes, vegetable broth, pinto beans, kidney beans, frozen seasoning mix. chili powder, cumin, salt and pepper and mix well.
  2. Cover and cook on HIGH for 2 to 4 hours or on LOW for 6 to 8 hours.
  3. Stir in the dry elbow macaroni pasta, recover the slow cooker and continue to cook on HIGH for 15 to 20 minutes or until the pasta is done.
  4. Stir in 1 cup of the shredded cheese.
  5. Spoon chili mac into bowls and top each bowl with a little of the remaining cheese and sliced green onion and enjoy!
Recipe Notes

Want to make this recipe vegan? You can use a vegan brand of pasta and cheese and then this chili mac will be totally animal free!

Nutrition Information
Nutrition Facts
Crock-Pot Vegetarian Chili Mac Recipe
Amount Per Serving
Calories 469 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 53mg 18%
Sodium 1459mg 61%
Potassium 742mg 21%
Total Carbohydrates 50g 17%
Dietary Fiber 11g 44%
Sugars 5g
Protein 25g 50%
Vitamin A 48%
Vitamin C 28%
Calcium 12%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.
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