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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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Slow Cooker Vegetarian Chili Mac

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.
Prep Time10 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 229kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • 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.
  • Cover and cook on LOW for 6 or HIGH for 3 hours.
  • 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.
  • 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.
  • 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.

Video

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. 

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 1063mg | Potassium: 228mg | Fiber: 2g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg
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