Slow Cooker Vegetarian Chili Mac Recipe - Build Your Bite (2024)

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This Slow Cooker Vegetarian Chili Mac Recipe is made all in the crock pot (even the noodles!) Make chili in the slow cooker, stir in some macaroni noodles and cheese and you have yourself some easy and delicious chili mac!

Slow Cooker Vegetarian Chili Mac Recipe - Build Your Bite (1)

Slow cooker vegetarian chili mac is what’s for dinner and I can’t wait to share the recipe with you!

Chili is a fall favorite recipe that I always find myself craving as soon as that first few morning chills hit.

This recipe is so simple to make, and tastes incredible.

This is the first recipe I’ve tried from a blog that has not disappointed my family. My finished dish looked like the pictures above. It was easy to follow and then turned out delicious. – Natalie

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This recipe takes traditional chili to the next level but adding macaroni noodles and cheddar cheese to make the classic favorite chili mac!

It’s one of my favorite ways to cook pasta in a crock pot.

That’s right, everything (including the noodles) cooks right in the crock pot!

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How to make slow cooker vegetarian chili mac

First, you will cook your fresh garlic and onion until soft.

These give the chili mac tons of flavor, but you don’t want to end up with crunchy onions, so we are going to cook them first before adding to the slow cooker.

Add your cooked garlic and onion, and all the ingredients for the chili to the slow cooker.

Cook on high for 2 or 2 and a half hours, until chili is hot and bubbly and totally cooked.

Once the chili is done, add in your uncooked macaroni noodles and cook an additional 20 – 40 minutes.

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Tips for cooking your pasta in the crockpot

To avoid mushy macaroni noodles, keep a close eye on them while cooking.

Since the chili is already hot, the noodles will cook very quickly.

You want to cook them to al dente and no longer to avoid losing all the texture.

This should take no more than 20 – 40 minutes, but I usually find it is on the shorter side for me!

Check the noodles often to avoid overcooking them.

Once your noodles are done, stir in the cheddar cheese and garnish with fresh parsley and you are ready to eat!

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This recipe makes a ton and is great for leftovers!

Can we just take a second to talk about that cheese though.

You just can’t make chili mac without a good amount of cheddar cheese!

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For even more flavor, grate your cheddar from a block.

I love doing this to take the flavor to the next level!

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Chili is a great dish to make during the fall and winter for three reasons.

1. It’s super easy (lazy dinners are the best!)

2. It feeds a crowd (yay for leftovers!)

3. It is not only filling, cozy comfort food, but it is also super affordable (no fancy expensive ingredients!)

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And reason #4? That cheese.

I mean really, do you need another reason after that picture?!

I’m a cheese lover through and through.

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This recipe makes a HUGE amount, so I recommend a 6 quart or larger slow cooker.

You really cannot fit it in a smaller slow cooker because it easily fills the entire 6 qt one.

If all you have is a smaller slow cooker, you should cut the recipe in half to ensure you have enough room.

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Can I use another type of noodle?

You can use any macaroni noodles in this recipe, but I have only tested normal white noodles.

If you use gluten free or whole wheat, keep in mind that it could change the cook time.

Just keep a close eye to avoid overcooking.

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This slow cooker vegetarian chili mac is so easy that you don’t even have to cook the noodles first.

No rinsing or anything at all.

Just pour them straight from the box!

If you’ve tried other crockpot recipes from my blog, you know that I love a good slow cooker dinner with noodles that cook themselves.

Less work for me!

Seriously this is so good and has become a staple at our house. It’s perfect for busy nights where I need a no-fuss dinner and some comfort food. Even all of my picky kids eat it with zero complaints. – Cassandra

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Crock pots are the magical kitchen appliance that I tend to forget about every summer and fall back in love with every fall.

Let’s be honest, I don’t always have time to make meals from scratch every night.

As a busy mom, some days it’s just about keeping the child alive and somewhat entertained let alone making dinner.

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If you need a quick, cheap, filling, CHEESY dinner in your life, try this slow cooker vegetarian chili mac!

More crock pot recipes

  • Crock Pot Vegetarian Chili
  • Easy Crock pot Baked Ziti
  • Slow Cooker Vegetarian Sweet Potato Chili
  • Crock pot Stuffed Peppers
  • Crock Pot Vegetarian Chili
  • Crock pot No Velveeta Queso

Be sure to pin this recipe for later and followBuild Your Bite on Pinterestfor all the latest delicious recipes!

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Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

This Slow Cooker Vegetarian Chili Mac Recipe is made all in the crockpot (even the noodles!). A super easy vegetarian crockpot recipe to feed a crowd.

Ingredients

  • 10 cloves of garlic, minced
  • 1 medium onion, diced
  • 15 oz kidney beans, drained
  • 15 oz chili beans (do not drain)
  • 15 oz sliced stewed tomatoes (do not drain)
  • 4 tablespoons tomato paste
  • 15 oz diced fire roasted tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons chili powder
  • ½ teaspoon paprika
  • 2 tablespoons cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne
  • 1 lb elbow macaroni noodles, uncooked
  • 3 ½ cups shredded cheddar cheese
  • fresh chopped parsley, for serving

Instructions

  1. Add garlic and onion to a skillet with 1 teaspoon of olive oil
  2. Saute 10-15 minutes, or until onion is translucent
  3. Add garlic and onion, kidney beans, chili beans, stewed tomatoes, tomato paste, fire roasted tomatoes, vegetable broth, chili powder, paprika, cumin, salt, pepper, and cayenne to a 6 quart slow cooker
  4. Cook on high for 2 - 2.5 hours, until bubbly and onions are no longer crunchy
  5. Add in uncooked macaroni noodles and cook an additional 15 - 40 minutes. The noodles will cook quickly, so check often until al dente to avoid mushy noodles
  6. Once noodles are desired texture, stir in cheddar cheese
  7. Serve garnished with chopped parsley and additional cheddar cheese, if desired

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Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 371Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 1208mgCarbohydrates: 41gFiber: 8gSugar: 9gProtein: 19g

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Slow Cooker Vegetarian Chili Mac Recipe - Build Your Bite (2024)

FAQs

How do you thicken chillies in a slow cooker? ›

Mix in a scoop of cornstarch, all-purpose flour, or oats.

For 1 tablespoon of flour, use 2 tablespoons of water. No slurry is required for the absorbent oats; simply stir in 1 to 2 tablespoons. In all cases, allow the chili to simmer for 5 to 10 minutes more, and you should notice it thicken up.

Is chili better in a slow cooker? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

How do you thicken white chicken chili? ›

I love this crockpot chicken chili because the broth is slightly thick and luxurious. To thicken it, all you have to do is combine a splash of milk with gluten free flour (or regular flour if you don't need to eat GF) then drizzle the mixture into the crock pot during the last 30 minutes of cooking.

Why is my slow cooker chilli watery? ›

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

How do you keep chili from getting watery in a slow cooker? ›

If our chili turns our watery or think, we have tried many ways to thicken it up. You can thicken your chili just by simple taking off the lid of your crock pot. It can also be thicken by adding cornstarch or flour. These thickening agents are pantry staples that your probably already have.

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

How long can you leave chilli in slow cooker? ›

I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

How long can chili stay in the slow cooker? ›

The keep warm setting on a crockpot is not hot enough to prevent foodborne illnesses, and after 7 days your chili is probably not safe to eat. I would throw it away. Next time put it in your refrigerator if you want to preserve it.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Is chili better the longer it cooks? ›

Cooking chili low and slow is the way to go

Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.

Does tomato paste thicken chili? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

What to do if chili is too watery? ›

If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.

What ingredient will thicken chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

What thickens chilli sauce? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

How do you thicken chili without changing the taste? ›

To thicken a sauce without changing the flavour, I use powdered arrowroot. In a bowl, put a tablespoon of arrowroot powder with a small amount of cold water. Mix well then slowly add a few tablespoons of the excess liquid from your chilli.

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