Description
A hearty and flavorful slow cooker vegetarian chili macaroni that’s perfect for an easy, comforting dinner. Packed with beans, vegetables, and spices, and combined with tender elbow macaroni, this one-pot meal is both nutritious and satisfying. Topped with optional cheddar cheese and fresh herbs, it offers a delightful blend of textures and tastes ideal for vegetarian diets.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
Beans and Corn
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
Tomato Base and Broth
- 1 can (15 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups vegetable broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Toppings
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant to enhance their flavor before adding to the slow cooker.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add diced red and green bell peppers, zucchini, carrot, black beans, kidney beans, corn, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper if using, oregano, salt, and black pepper. Stir well to fully combine all ingredients.
- Slow Cook the Chili Mixture: Cover the slow cooker and cook on low heat for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender and flavors meld beautifully.
- Add Pasta: About 30 minutes before serving, stir in the uncooked elbow macaroni, cover the slow cooker again, and continue cooking until the pasta is tender, about 20-30 minutes. This allows the pasta to cook directly in the chili, absorbing its robust flavors.
- Serve: Once the pasta is cooked, serve the chili mac hot. Optionally, top each serving with shredded cheddar cheese and garnish with fresh parsley or cilantro for an added burst of flavor and color.
Notes
- You can use gluten-free pasta if desired to make the dish gluten-free.
- For a spicier chili mac, increase the cayenne pepper or add a dash of hot sauce according to taste.
- Leftovers can be stored in the refrigerator for up to 4 days and reheat well for quick meals.
