This Slow Cooker Vegetarian Chili Mac is a healthy meatless meal that the whole family will love!
1red bell pepperchopped
15ouncecan pinto beansrinsed and drained
15ouncecan kidney beansrinsed and drained
1 ½tablespoonschili powder
8ounceswhole wheat elbow macaroni pastauncooked
1 ½cupscheddar cheeseabout 6 oz, divided (or Monterey jack or mozzarella)
chopped green onionsfor serving
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.
Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.
Serve topped with remaining cheese and green onions.
To make this a freezer to crock pot meal:
Place all ingredients except for broth, pasta and cheese in a heavy duty zip-top bag. Squeeze out as much air as possible and seal. Freeze for up to 3 months.
When you are ready to cook, thaw and transfer bag contents to your slow cooker. Add the broth (you can pour some of the broth into the empty bag to get all of the spices, etc. out) and cook as directed above.