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Slow Cooker Vegetarian Chili Mac

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My slow cooker chili mac combines tender elbow macaroni, pinto beans, tomatoes, cheddar cheese, and smoky chili spices in one hearty vegetarian dinner. The pasta cooks directly in the slow cooker, soaking up the savory tomato sauce, while the beans add plant-based protein and fiber. It’s an easy, family-friendly meal that can also be made gluten-free.

A close-up of cheesy Mexican rice with beans and vegetables, reminiscent of slow cooker chili mac, topped with melted cheese and served on a speckled plate with a spoon.
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Why This Chili Mac is Always a Hit in My House

This recipe was inspired by the frozen chili mac from Amy’s Kitchen, with a few of my own flavorful tweaks. The first time I tested it, my youngest son ate four bowls, so I knew it was a keeper! I love that the slow cooker handles most of the work and keeps cleanup simple, making this an especially helpful recipe for busy weeknights.

I also change it up depending on what we have in the pantry. You can use any small pasta shape you like or add cayenne pepper, chopped jalapeño, or hot sauce for a spicier chili mac. It’s an easy, flexible comfort-food dinner that my whole family genuinely enjoys.

Kristen Wood
Enjoy!
~Kristen
A close-up of baked cheesy pasta with beans and tomatoes in a ceramic bowl, reminiscent of slow cooker chili mac, with a spoon lifting a portion.

Key Ingredients

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Elbow macaroni: This classic pasta shape gives chili mac its familiar texture, but any small pasta, such as shells, rotini, or fusilli, will work. Use gluten-free pasta if needed.
  • Pinto beans: Kidney beans are the traditional choice for chili mac, but during testing, I found that I preferred the creamier texture and milder flavor of pinto beans. You can use kidney beans if you want a more classic chili mac or substitute black beans or cooked brown or green lentils.
  • Chili powder: Use an American-style chili powder blend rather than pure ground chile powder. It gives the sauce its warm, smoky chili flavor without making the dish overly spicy. For more heat, add cayenne pepper or your favorite hot sauce.
  • Cheddar cheese: Shredded cheddar melts into the tomato sauce, making the chili mac creamy and savory. I prefer medium or sharp cheddar for the most flavor.
A close-up of a bowl of cheesy rice and beans with red bell peppers, topped with melted cheese, and a spoon resting in the food—reminiscent of a hearty slow cooker chili mac.

How to Make Slow Cooker Chili Mac

01

ADD INGREDIENTS AND COOK

Add the oil, onion, garlic, beans, tomatoes, broth, ketchup, tomato paste, salsa, and seasonings to the slow cooker, then stir to combine. Cover and cook on low for 6 hours or high for 3 hours.

A close-up of bean and tomato stew with a red, soupy base, visible diced tomatoes, beans, and onions simmering inside a dark pot, reminiscent of a hearty slow cooker chili mac.

02

STIR IN MILK, MACARONI, AND CHEESE

About 20 minutes before serving, stir in the milk and dry macaroni. Cover and cook until the pasta is tender, stirring once if possible. Mix in the cheddar, salt, and sugar, then let the chili mac rest for 5 minutes to thicken.

Macaroni with tomato sauce topped with shredded cheese in a black pot, reminiscent of a comforting slow cooker chili mac.

03

ENJOY

Serve warm, and enjoy!

Close-up of creamy, cheesy rice and beans being stirred with a wooden spoon in a pot, reminiscent of a comforting slow cooker chili mac.

Tasty Chili Mac Pairings

A bowl of cheesy macaroni with tomato sauce and ground meat, reminiscent of a comforting slow cooker chili mac, served with a spoon on a speckled ceramic plate.

Kristen’s Top Tips

  • Add the dry macaroni near the end so it stays tender without becoming mushy. Stir it once as it cooks to help prevent sticking.
  • Keep a close eye on the pasta once it begins to soften, especially when using gluten-free pasta, which can become tender quickly.
  • If the chili mac becomes too thick, stir in a splash of broth or milk. If it seems too thin, let it rest uncovered for a few minutes before serving.
  • For the smoothest, creamiest sauce, shred the cheddar from a block rather than using packaged pre-shredded cheese.
  • Taste before serving and adjust the salt, spice level, or sweetness as needed.
  • Humanize 108 words
A close-up of cheesy baked macaroni with tomato sauce and red beans on a speckled plate, reminiscent of hearty slow cooker chili mac, with a fork lifting a portion.

More Delicious Slow Cooker Recipes To Try

Close-up of a wooden spoon stirring a creamy mixture of rice, beans, and tomato sauce, reminiscent of a hearty slow cooker chili mac.

A close-up of cheesy Mexican rice with beans and vegetables, reminiscent of slow cooker chili mac, topped with melted cheese and served on a speckled plate with a spoon.

Slow Cooker Vegetarian Chili Mac

Author: Kristen Wood
229kcal
No ratings yet
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Prep 10 minutes
Cook 3 hours 20 minutes
Total 3 hours 30 minutes
This slow cooker vegetarian chili mac combines tender elbow macaroni, pinto beans, tomatoes, smoky chili spices, and melted cheddar in one hearty, family-friendly meal.
Servings 6 servings
Course Main Course
Cuisine American
Diet Gluten Free, Vegetarian
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Ingredients

  • 1 tablespoon extra virgin olive oil or butter
  • 1 small white or yellow onion diced
  • 3 cloves garlic minced
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 14.5-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • 1 tablespoon salsa
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup milk or plant-based milk
  • 1 1/2 cups dry elbow macaroni use gluten-free if necessary
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon sugar
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Method

  1. Add the oil, onion, garlic, pinto beans, tomatoes, broth, ketchup, tomato paste, salsa, chili powder, cumin, smoked paprika, oregano, onion powder, and garlic powder to the slow cooker. Stir well to combine.
    A close-up of bean and tomato stew with a red, soupy base, visible diced tomatoes, beans, and onions simmering inside a dark pot, reminiscent of a hearty slow cooker chili mac.
  2. Cover and cook on LOW for 6 or HIGH for 3 hours.
  3. About 20 minutes before serving, stir in the milk and dry macaroni. Cover and cook until the pasta is tender, stirring once if possible.
    Close-up of cooked slow cooker chili mac with elbow macaroni, beans, diced tomatoes, and onions in a thick tomato-based sauce.
  4. Stir in the shredded cheddar, salt, and sugar. Let sit for 5 minutes to thicken slightly.
    Macaroni with tomato sauce topped with shredded cheese in a black pot, reminiscent of a comforting slow cooker chili mac.
  5. Serve warm, and enjoy!
    A bowl of cheesy macaroni with tomato sauce and ground meat, reminiscent of a comforting slow cooker chili mac, served with a spoon on a speckled ceramic plate.

Notes

Storage and Reheating 
Keep any leftovers in an airtight container with a lid, then store them in the refrigerator for 3-4 days. It can also be kept in the freezer for about 2 months for longer storage. You can reheat the chili mac on the stove or in the microwave, though the pasta might soften when you do. Add liquid like water, vegetable broth, or milk to loosen the pasta sauce if it’s too thick. 
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Nutrition

Serving1servingCalories229kcalCarbohydrates34gProtein8gFat7gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol12mgSodium1063mgPotassium228mgFiber2gSugar5gVitamin A741IUVitamin C3mgCalcium117mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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