Slow Cooker Chili Mac
A hearty blend of classic chili flavors and pasta, Slow Cooker Chili Mac is a warm, comforting dish perfect for chilly weather.
Ingredients
Meat and Base Ingredients
- 1 lb ground beef (or turkey) For a leaner option
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups beef or chicken broth
- 1 1/2 cups elbow macaroni, uncooked
Spices and Seasonings
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- to taste Salt and pepper
Toppings
- 1 1/2 cups shredded cheddar cheese
- sour cream, green onions, jalapeños Optional toppings
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef (or turkey) until browned (about 6-8 minutes).
- Add diced onion and cook until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Drain excess fat and transfer the mixture to the slow cooker.
Cooking
- Add kidney beans, undrained diced tomatoes, tomato sauce, and broth to the slow cooker.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Cover and set the slow cooker on high for 2-3 hours or low for 4-5 hours.
- About 20-25 minutes prior to serving, stir in the uncooked elbow macaroni.
- Cover and continue cooking on high until the pasta is tender.
- Just before serving, add the shredded cheddar cheese and stir until melted.
Serving
- Serve warm, allowing individuals to customize with sour cream, green onions, jalapeños, or avocado.
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Notes
For a vegetarian version, replace meat with beans and add more vegetables. To thicken, reduce broth or add more elbow macaroni.