There’s nothing quite like coming home to the incredible aroma of a meal that’s been simmering away all day. This Slow Cooker Vegan Chili Mac is the ultimate comfort food hero! It combines the rich, hearty flavors of a classic bean chili with the nostalgic fun of wagon wheel pasta for a satisfying, plant-powered meal that’s ridiculously easy to make. Just toss everything in the slow cooker, set it, and forget it until dinner time. It’s warm, filling, and perfect for a cozy night in.
Ingredients
• 2 14.5-ounce / 411 g cans no-salt-added diced tomatoes, undrained
• 1 15-ounce / 425 g can garbanzo beans (chickpeas), rinsed and drained
• 1 15-ounce / 425 g can red kidney beans, rinsed and drained
• 1 8-ounce / 227 g can tomato sauce
• 1 cup / 150 g finely chopped onion (1 large)
• 1 cup / 150 g chopped green or yellow sweet pepper
• 2 to 3 teaspoons chili powder
• 2 cloves garlic, minced
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄8 teaspoon cayenne pepper
• 8 ounces / 227 g dried whole wheat or vegetable wagon wheel pasta
• 1⁄2 cup / 56 g shredded vegan cheddar-style cheese
Instructions
1. In a 3.5- or 4-quart slow cooker, combine the undrained diced tomatoes, rinsed and drained garbanzo beans, rinsed and drained kidney beans, tomato sauce, chopped onion, sweet pepper, chili powder, minced garlic, oregano, and cayenne pepper. Stir everything together until well combined.
2. Cover the slow cooker and cook on the LOW setting for 5 to 6 hours or on the HIGH setting for 2.5 to 3 hours, until the chili is fragrant and the vegetables are tender.
3. About 20 minutes before serving, cook the wagon wheel pasta in a separate pot according to package directions until al dente. Drain well.
4. Serve the hot bean chili generously over the cooked pasta and sprinkle with shredded vegan cheddar-style cheese.
Nutritional Information
• PER SERVING (approximate): 327 calories, 4 g total fat (1 g sat. fat), 0 mg cholesterol, 693 mg sodium, 63 g carbohydrates, 12 g fiber, 18 g protein.
Pro Tips
• For a richer flavor, sauté the onion, sweet pepper, and garlic in a tablespoon of olive oil for 5 minutes before adding them to the slow cooker.
• Adjust the heat to your liking! For a milder chili, use 2 teaspoons of chili powder and omit the cayenne. For more kick, add a pinch of red pepper flakes or a finely chopped jalapeño.
• Elevate your bowls with extra toppings like fresh cilantro, sliced avocado, a dollop of vegan sour cream, or crushed tortilla chips for added crunch.
• The chili base freezes beautifully. Make a double batch and freeze half for a quick weeknight meal later. Simply thaw, reheat, and serve over freshly cooked pasta.
FAQ
Q: How can I add more plant-based protein to this vegan chili mac
A: This recipe is already packed with protein from the kidney and garbanzo beans. For an extra boost, you can add a can of rinsed black beans or pinto beans, or stir in a cup of cooked lentils with the other ingredients at the beginning.
Q: Can I make this vegetarian chili mac gluten-free
A: Yes, easily. The chili itself is naturally gluten-free. To make the entire meal gluten-free, simply substitute the whole wheat pasta with your favorite certified gluten-free pasta, such as one made from brown rice, quinoa, or chickpeas.
Q: What are some good vegetable substitutions or additions
A: This recipe is very flexible. Feel free to add a cup of frozen corn, diced zucchini, or sliced mushrooms to the slow cooker along with the other vegetables. You can also swap the green pepper for red or orange bell peppers for a slightly sweeter flavor.
Q: How should I store and reheat leftovers
A: For the best texture, store the chili and the cooked pasta in separate airtight containers in the refrigerator for up to 4 days. The chili base also freezes exceptionally well for up to 3 months. Reheat the chili on the stovetop or in the microwave until hot, then serve over freshly cooked pasta or your reheated leftovers.
