Ya’ll know that Chili Mac is one of my staples! It’s sooo affordable and yummy! A few years ago, I started making Chili Mac with ground beef, beef bullion and lots of cheese. Then, I switched to ground turkey (ooo, sooo much healthier …not really). Then, I switched to a vegetarian version that removed the ground meat, and corn, and added more types of beans. (Full Disclosure: I was still seasoning it with beef bullion…not vegetarian). I also kept using cheese because I couldn’t find a dairy-free cheese that didn’t taste grainy and just plain nasty.
FINALLY! I have successfully found a way to make a yummy, spicy, “cheesy”, Slow Cooker Chili Mac. As a Nutritionist in training, my goal was to ensure that this whole food-plant based recipe was packed with a variety of nutrients and spices. Enjoy!
- 1 yellow onion, chopped
- 4-6 cloves of garlic, minced
- 15 oz can of black beans, rinsed and drained
- 15 oz can of red kidney beans, rinsed and drained
- 15 oz can of petite diced tomatoes
- 15 oz can of fire-roasted tomatoes
- 1 cup frozen corn
- 1/2 vegetable bouillon + 4 cups water
- or 4 cups vegetable broth
- 9oz of Barilla Red Lentil Penne Pasta
- 4 slices of Follow Your Heart Pepper Jack Style Slices (dairy-free)
- 1 pack of chili seasoning
- 2 tsp of Tumeric
- Garlic Salt to taste
- Cumin to taste
For added spice, you can add cayenne pepper or red pepper flakes or hot sauce to taste
- (optional) Follow Your Heart Cheddar Style Shreds
- (optional) Diced Celery
- Chop onions and mince garlic
- Place the following ingredients into the crockpot: beans, tomato, onion, garlic, corn, water (or vegetable broth), and seasoning
- Cook on high heat for 4-5 hours or low for 6-8 hours. Then stir in dairy-free cheese and pasta noodles. (There should be about 1/2 inch of liquid above the noodles, you can add a bit of hot water). Cover and continue cooking for 20-25 minutes.
- Serve hot.
- optional – top with Follow Your Heart Cheddar Style Shreds
- optional – top with diced celery (for added crunch)
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