• Shannon Roussy

Vegetarian Chili Mac

Adapted from Kristine's Kitchen Blog

Makes 6 Servings


  • 1 onion, medium chopped

  • 1 red bell pepper chopped

  • 15 ounce can pinto beans rinsed and drained

  • 15 ounce can kidney beans rinsed and drained

  • 28 ounce crushed tomatoes

  • 1 ½ tablespoons chili powder

  • 2 teaspoons cumin

  • ½ teaspoon salt

  • 1/8 teaspoon black pepper

  • 2 cups vegetable broth

  • 8 ounces whole wheat elbow macaroni pasta uncooked

  • 1 ½ cups cheddar cheese about 6 oz, divided (or Monterey jack or mozzarella)

  • chopped green onions for serving

  • **1 Pound ground turkey (I added this after for more protein and but back on the beans. Completely optional!)


  1. Place all ingredients except for pasta, cheese, and green onions in slow cooker. Stir to combine. Cover and cook on high heat for 4 hours or low heat for 6-8 hours.

  2. Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through.

  3. Stir in 1 cup of the cheese.

  4. Serve topped with remaining cheese and green onions.


Calories: 428kcal | Carbohydrates: 64g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 738mg | Potassium: 996mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1955IU | Vitamin C: 39.9mg | Calcium: 335mg | Iron: 6.1mgNutrition information is only an estimate.

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