Slow-Cooker Three-Bean Chili Mac
Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor. If you can’t find hot tomato sauce, regular canned tomato sauce with a tablespoon of chili powder mixed in is a good substitute. You can cook the pasta separately and add it in at the end of cooking, or use our alternative method and cook the pasta in the slow cooker with a few adjustments listed below.
Ingredients
- 14- ounce packages frozen tricolor bell peppers
- 15- ounce can no-salt-added red kidney beans rinsed
- 15- ounce can no-salt-added pinto beans rinsed
- 15- ounce can no-salt-added black beans rinsed
- 15- ounce can no-salt-added fire-roasted diced tomatoes undrained
- 1 cup shredded Mexican-style cheese blend divided
- 1/2 cup unsalted vegetable broth
- 1/2 cup canned hot tomato sauce see Tip, above
- 1/2 cup evaporated milk
- 4 ounces reduced-fat cream cheese
- 2 tablespoons low-sodium chili seasoning mix
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 5 cups hot cooked whole-wheat elbow macaroni
- 1/2 cup sliced scallions plus more for garnish
Instructions
- Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.
- Cover and cook on High for 3 hours.
- Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.
Notes
Alternative Method
Prepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.
Step 2: Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.
Step 3: Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.