"When a friend mentioned that she serves chili over noodles, I was intrigued. We always serve our chili straight up with cornbread or tortilla chips on the side, but I had to try this new way, and the results were what inspired this chili mac from my cookbook "Mostly Veggies." Is it chili? Is it mac and cheese? It's the best of both worlds, and it's surprisingly healthy and packed with veggies!"
"I love my slow cooker! It's so convenient to throw ingredients in the slow cooker in the morning and have a delicious, healthy meal ready to eat at the end of the day. You are more than welcome to cook dried beans from scratch, but that usually involves soaking and long cook times. For that reason, I'm a big fan of using canned beans for easy meals."
A slow cooker chili mac blends chopped onion, minced garlic, and chopped bell pepper with pinto and red kidney beans, frozen sweet corn, diced tomatoes, vegetable broth, chili powder, cumin, oregano, salt, and pepper. The mixture cooks on high 3–4 hours or on low 6–8 hours before chickpea elbow pasta is added and cooked on low 20 minutes. Shredded cheddar (or plant-based cheese) is stirred in and the dish is divided into six servings, garnished with extra cheese and sliced green onions. Canned beans speed preparation and leftovers refrigerate up to five days or can be frozen.
Read at Daily News
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