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.

Ingredients

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

Method

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

• Slow Cooker Asian-Style Pot Roast by Karen's Kitchen Stories
• Slow Cooker Chili by Art of Natural Living
• Slow Cooker Cottage Ham by Palatable Pastime
• Slow Cooker Creamy Tortellini and Sausage Soup by Cheese Curd In Paradise
• Slow Cooker Garlic-Parmesan Chicken by Making Miracles
• Slow Cooker Meatball Sliders by Blogghetti
• Slow Cooker Pork al Pastor by A Kitchen Hoor's Adventures
• Spicy Pulled Pork Chili by That Recipe
• Vegetarian Chili Mac by Magical Ingredients (You are here!)