Slow Cooker Vegan Chili Mac
This Slow Cooker Vegan Chili Mac is the perfect weeknight dinner. Veggies, beans, pasta and a dairy-free cheesy sauce. Simply delicious!
Equipment
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
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!
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g