Slow Cooker Vegetarian Chili Mac

Today I’m sharing this Slow cooking utensil feeder Chili macintosh as a fast dinner that you just will schoolwork earlier within the day. That way, once you’re busy running children from place to position or serving to with prep within the evening you won’t got to take the time to cook.

This Slow Cooker Vegetarian Chili Mac is a healthy meatless meal that the whole family will love!

Ingredients

• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 15 ounce can pinto beans, rinsed and drained
• 15 ounce can kidney beans, rinsed and drained
• 28 ounce can crushed tomatoes
• 1 ½ tablespoons chili powder
• 2 teaspoons cumin
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 cups vegetable broth
• 8 ounces whole wheat elbow macaroni pasta (uncooked)
• 1 ½ cups (6 ounces) cheddar cheese, divided (or Monterey jack or mozzarella)
• chopped green onions, for serving

Directions

1. Place all ingredients except for pasta, cheese, and green onions in slow cooker. Stir to combine. Cover and cook on high heat for 4 hours or low heat for 6-8 hours.
2. Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.
3. Serve topped with remaining cheese and green onions. More recipe please cick here

source : kristineskitchenblog.com

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