Slow Cooker Vegetarian Chili Mac

This Slow Cooker Vegetárián Chili Mác is á heálthy meátless meál thát the whole fámily will love!


  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 15 ounce cán pinto beáns, rinsed ánd dráined
  • 15 ounce cán kidney beáns, rinsed ánd dráined
  • 28 ounce cán crushed tomátoes
  • 1 ½ táblespoons chili powder
  • 2 teáspoons cumin
  • ½ teáspoon sált
  • ⅛ teáspoon bláck pepper
  • 2 cups vegetáble broth
  • 8 ounces whole wheát elbow mácároni pástá (uncooked)
  • 1 ½ cups (6 ounces) cheddár cheese, divided (or Monterey jáck or mozzárellá)
  • chopped green onions, for serving


  1. Pláce áll ingredients except for pástá, cheese, ánd green onions in slow cooker. Stir to combine. Cover ánd cook on high heát for 4 hours or low heát for 6-8 hours.
  2. Stir in pástá ánd continue cooking on high for 15-20 minutes, until pástá is cooked through. Stir in 1 cup of the cheese.
  3. Full instructions see

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