Slow Cooker Vegan Chili Mac
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This Slow Cooker Vegan Chili Mac is the perfect weeknight dinner. Veggies, beans, pasta and a dairy-free cheesy sauce. Simply delicious!
We’re at that weird point in the year where it is still super hot, but everyone is winding down from summer. And that’s when the slow cooker recipes come into play. You get cozy recipes without heating up the whole house (and having to spend a lot of time in the kitchen). This Slow Cooker Vegan Chili Mac is the perfect back to school weeknight dinner. Made in the slow cooker (yes!), filled with veggies & beans, and super comforting. This is one that everyone will love!
here’s what you need
ingredients
- yellow onion
- garlic
- bell peppers
- jalapeño
- kidney beans
- white beans
- green chiles
- chili powder, smoked paprika, garlic powder, onion powder, pepper
- low sodium soy sauce
- tomato paste
- broth
- macaroni
- vegan cream cheese
- vegan cheddar
- green onions
equipment
Break out the slow cooker!
steps
step 1: prep & cook
The best part about slow cooker recipes is that all you have to worry about is chopping and dumping.
So, chop the veggies, drain the beans and add everything to the slow cooker. Pour over the broth and cover.
I like to cook this on high for 4 hours, but you can also do it on low for 8 hours!
step 2: finish & serve
After the veggies and beans have finished cooking, it is time to add the “mac” to this chili mac.
Pour in the dry pasta, cream cheese and cheddar. Mix until everything is combined. Cover and cook for another 30 minutes.
After 30 minutes the pasta should be cooked and the sauce should have thickened up. Serve the chili mac with some green onions on top – and maybe some corn chips on the side!
tips & tricks
You can use any kind of beans you want – sub for black or pinto, just use what you have on hand!
The longer the chili mac sits after it is done, the thicker it will get.
Taking this to a party? Keep it in the slow cooker and keep on warm once you get there.
Want a crunchy topping? Add some corn chips!
need more recipe inspo? check these out:
Slow Cooker Vegan Chili Mac
Ingredients
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 2 bell peppers diced
- 1 jalapeño diced, optional
- 1 15-ounce can kidney beans drained & rinsed
- 1 15-ounce can white beans drained & rinsed
- 1 4-ounce can green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 tablespoon low sodium soy sauce
- 1 tablespoon tomato paste
- 4 cups broth I used vegan chicken broth
- 8 ounces macaroni dry
- 4 ounces vegan cream cheese I used Kite Hill
- 7 ounces shredded vegan cheddar I used Daiya
- green onions optional, for serving
Equipment
Instructions
- Add the onion, garlic, bell peppers, jalapeño, beans, chiles, dry seasonings, soy sauce, tomato paste and broth to a slow cooker. Stir, cover and cook on high for 4 hours (or low for 8 hours).
- Stir in the macaroni, cream cheese and cheddar. Turn the slow cooker to high, cover and cook for 30 more minutes.
- Check to make sure the macaroni is cooked through – if not, cover and cook for 10 more minutes.
- Taste and adjust the seasonings as needed. Spoon into bowls, top with green onions and enjoy!
Video
Notes
- You can use any kind of beans you want – sub for black or pinto, just use what you have on hand!
- The longer the chili mac sits after it is done, the thicker it will get.
- Taking this to a party? Keep it in the slow cooker and keep on warm once you get there.
- Want a crunchy topping? Add some corn chips!
