Slow Cooker Vegetarian Chili Mac

Name: Slow Cooker Vegetarian Chili Mac
Prep time: 20 min
Cook time: 8 h 20 min
Total time: 8 h 40 min
Yield: 6
Ingredients: 1 medium onion; 1 red bell pepper; 15 oz can pinto beans; 15 oz can kidney beans; 28 oz crushed tomatoes; 1 ½ tbsp chili powder; 2 tsp cumin; ½ tsp kosher salt; ⅛ tsp black pepper; 2 cups low sodium vegetable broth; 8 oz whole wheat elbow macaroni pasta; 1 ½ cups shredded cheddar cheese; chopped parsley

You won't miss the meat here folks. Break out the slow cooker for this dish and you will keep your home cool during the warmer months while making a complete meal that everyone can enjoy. Packed with plenty of flavor and healthful nutrients, you are sure to enjoy every bite.

1 medium onionchopped

1 red bell pepper chopped

15 oz can pinto beansrinsed and drained

15 oz can kidney beansrinsed and drained

28 oz crushed tomatoeslow sodium or no salt added

1 ½ tbsp chili powder

2 tsp cumin

½ tsp kosher salt

⅛ tsp black pepper

2 cups low sodium vegetable brothor water

8 oz whole wheat elbow macaroni pastaor bean pasta

1 ½ cups shredded cheddar cheesedivided

chopped parsleyfor garnish

Place all ingredients except for pasta, cheese, and parsley in a 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 parsley.