Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (28)
Slow Cooker Vegetarian Chili Mac
NUTRITION · PER SERVING255M COOK
CAL 24%·PRO 50%
CARBS 73G61% OF CAL
16G FIBER13G SUGAR44G OTHER
FAT 13G24% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili made with beans and vegetables, simmered in a slow cooker until tender, then tossed with macaroni and cheese. Comfort food that satisfies everyone at the table.
mainamericanpastabeans⏲️ slow cookervegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 onion, medium (chopped)
- 1 red bell pepper (chopped)
- 15 ounce can pinto beans (rinsed and drained)
- 15 ounce can kidney beans (rinsed and drained)
- 28 ounce crushed tomatoes
- 1 ½ tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups vegetable broth
- 8 ounces whole wheat elbow macaroni pasta (uncooked)
- 1 ½ cups cheddar cheese (about 6 oz, divided (or Monterey jack or mozzarella))
- chopped green onions (for serving)
At a glance
PER SERVING · TIME 255M
CAL 24%·PRO 50%
CARBS 73G61% OF CAL
16G FIBER13G SUGAR44G OTHER
FAT 13G24% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 1140mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 979mg
- Calcium
- 338mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.