Sunday, January 3, 2021

Vegetarian Chili Mac

Vegetarian chili mac is yum, tasty, comfort...and I can go on and on describing it. This surely brings a smile in my kids faces after their long day and ours too. It brings smile to me when it is made in a slow cooker. I don't have to stand and stir. This is made whenever I need something to be fixed and am way too lazy, which can be often too. This is hearty and filling. At the end of the day, when home cooked food is ready and waiting for you, that's what happiness is. It brings comfort. It is well balanced with proteins, veggies, and carbs. I love to make ours cheesy. Who doesn't love cheesy? When kids are not liking to drink milk, cheese and yogurt are better alternatives. So cheesy chili mac is good enough to balance the dairy part. This recipe is simple, just fill it and forget it kind. At the end just add pasta and continue for another 30 minutes. This recipe makes huge quantities and can feed a crowd. The leftovers are good for next day lunch which again prompts you to make it again and again.

Christie of A Kitchen Hoor's Adventure, from Our Family Table group is hosting Slow Cooking Suppers.  We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too! Who wouldn't love chili mac ready in slow cooker when you get back home after a long day, especially on a cold winter night? I am posting this for Christie's Slow Cooking Supper.


8 people

Kidney beans - 1 can
Black beans - 1 can
Diced tomatoes - 2 can
Salt - 2 tsp
Corn - 1 cup, frozen
Peas - 1 cup, frozen
Oregano - 1 tsp
Cumin - 1 tsp
Cumin powder - 1 tsp
Cayenne - 1 tsp
Paprika - 1/2 tsp
Chili flakes - 1 tsp
Garlic - 1 tbsp, finely chopped
Onion - 1 cup, diced
Oil - 1 tbsp
Macaroni pasta - 1/2 lb
Jalapenos or serrano - 1/2 tsp, finely chopped (optional)
Water - 1/4 cup
Cheddar cheese - 2 cups, shredded
Cilantro  - 2 tsp


Add oil, cumin, garlic, and onion. Then add the chopped bell peppers, peas, corn, followed by the beans and tomatoes. Add salt, cumin powder, chili flakes, cayenne, paprika, oregano and bay leaf. Add 1/4cup water. Mix and adjust taste. Set it on low for 7 hours. 

Add in the pasta, chopped jalapenos (if preferred). Cook for 30 minutes. 

Add cilantro and cheese. 

Mix thoroughly and enjoy a hot cheesy bowl of chili mac with veggies.

Below are the links for recipes shared for the event: Slow Cooking Suppers


  1. Perfect for our Meatless Monday meals. I am always looking for something more hearty to make.

  2. So hearty and it sounds delicious and nutritious! Love the cheese shots!

  3. I always need more vegetarian meals. Especially easy and healthy ones like this.

  4. Perfect for comfort food. My daughter loves eating veg and having chili mac. She's probably switch the black beans for another since she can't eat those. I will let her know about this recipe!

  5. My youngest is semi-vegetarian. This would be perfect for her!

  6. I love chili mac and I love all the beans in this recipe. This is perfect for a chilly weeknight dinner.

  7. We ate so much chili mac growing up. It was one of my faves. But we don't eat it much now. This looks too good not to make for dinner!