Slow Cooker Vegetarian Chili Mac
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.
4.
To make this a freezer to crock pot meal:
5.
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.
6.
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.
0 Response to "Slow Cooker Vegetarian Chili Mac"
Posting Komentar