Slow cooker chili mac recipe

Amy Vowles

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For many people chili is all about the meat. If you are trying to incorporate a few more meatless nights into your schedule, your family will never miss the meat with this hearty and delicious vegetarian chili recipe. You can stretch the dinner (and your dollar) a little bit further by adding macaroni and making chili mac.

Chili mac

Slow cooker chili mac recipe


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 tablespoons minced jalapeno pepper
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can chili beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1 can tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked macaroni noodles


  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper, jalapeno pepper and garlic. Sauté vegetables for 5 minutes, or until all vegetables are tender.
  2. Transfer vegetables to your slow cooker.
  3. Add in all ingredients except for the macaroni noodles and mix well. Cover and cook on low for 4 to 5 hours.
  4. Add cooked macaroni noodles just prior to serving. Garnish with cheese or sour cream if desired.

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Amy Vowles
Amy is a stay-at-home mommy to her 1-year-old daughter, Hailey Mae. She is a lover of all things domestic and blogs about her cooking, crafting, and parenting adventures on her personal blog, The Artful Blogger.