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Slow Cooker Vegan Chili Mac – vegetarian recipe
Stav Kogan

Slow Cooker Vegan Chili Mac

This Slow Cooker Vegan Chili Mac combines the rich, hearty flavors of a classic bean chili with wagon wheel pasta for a satisfying, plant-powered meal that's ridiculously easy to make.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 327
Ingredients Method Nutrition

Ingredients
  

  • 2 14.5-ounce / 411 g (14.5 oz) cans no-salt-added diced tomatoes, undrained
  • 1 15-ounce / 425 g (15 oz) can garbanzo beans (chickpeas), rinsed and drained
  • 1 15-ounce / 425 g (15 oz) can red kidney beans, rinsed and drained
  • 1 8-ounce / 227 g (8 oz) can tomato sauce
  • 1 cup (150 g / 5.3 oz) finely chopped onion (1 large)
  • 1 cup (150 g / 5.3 oz) chopped green or yellow sweet pepper
  • 2 to 3 teaspoons (15 ml / 0.5 fl oz) chili powder
  • 2 cloves garlic, minced
  • 1⁄2 teaspoon (10 ml / 0.3 fl oz) dried oregano, crushed
  • 1⁄8 teaspoon (40 ml / 1.4 fl oz) cayenne pepper
  • 8 ounces (227 g / 8 oz) dried whole wheat or vegetable wagon wheel pasta
  • 1⁄2 cup / 56 g (1.98 oz) shredded vegan cheddar-style cheese
  • 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.
  • 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.

Method
 

  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.
  2. Stir everything together until well combined.
  3. 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.
  4. About 20 minutes before serving, cook the wagon wheel pasta in a separate pot according to package directions until al dente.
  5. Drain well.
  6. Serve the hot bean chili generously over the cooked pasta and sprinkle with shredded vegan cheddar-style cheese.
  7. Adjust the heat to your liking! For a milder chili, use 2 teaspoons (10 ml / 0.3 fl oz) of chili powder and omit the cayenne. For more kick, add a pinch of red pepper flakes or a finely chopped jalapeño.

Nutrition

Calories: 327kcalCarbohydrates: 63gProtein: 18gFat: 4g

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