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.
Cover and cook on HIGH for 2 to 4 hours or on LOW for 6 to 8 hours.
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.
Stir in 1 cup of the shredded cheese.
Spoon chili mac into bowls and top each bowl with a little of the remaining cheese and sliced green onion and enjoy!
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!