A conversation about unconventional ways to enjoy chili sparked interest in an innovative dish that merges chili with macaroni noodles, resulting in what is known as chili mac. Traditionally, chili is accompanied by cornbread or tortilla chips, but this recipe takes a different route, offering a comforting meal that is both hearty and vegetable-rich.
The recipe is presented as part of Brittany Mullins' cookbook, Mostly Veggies, where the emphasis lies on blending delicious flavors with wholesome vegetables, making this chili mac both satisfying and nutritious. Notably, this dish capitalizes on the ease of slow cooker preparation.
The slow cooker method allows for a hands-off approach: ingredients can be assembled in the morning and cooked throughout the day, resulting in a ready-to-eat meal by evening. While cooking dried beans from scratch is an option, the recipe opts for canned beans for their convenience, eliminating the need for soaking and extended cooking times.
Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red or orange bell pepper, seeded and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 cup frozen sweet corn kernels
- 1 (28-ounce) can diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) box chickpea elbow pasta noodles
- 1 cup shredded cheddar cheese, with extra for serving (plant-based cheese can be substituted as desired)
- Sliced green onions for garnish
Preparation Instructions
Start by combining the onion, garlic, bell pepper, pinto beans, kidney beans, corn, diced tomatoes along with their juices, vegetable broth, and seasonings in the slow cooker. After stirring the mixture well, cover and cook. The suggested cooking times are either on high for 3 to 4 hours or on low for 6 to 8 hours, accommodating different schedules.
After the initial cooking phase, add the chickpea pasta noodles directly to the slow cooker. Cover and continue to cook on low for about 20 minutes, or until the pasta reaches the desired tenderness. Once cooked, incorporate the shredded cheddar cheese and stir until it melts smoothly into the chili mac.
Serve the dish while hot, dividing it evenly among six portions. Each serving can be topped with additional cheese and a sprinkle of green onions for extra flavor and presentation. For meal planning, the chili mac can be portioned into containers and refrigerated for up to five days or stored in the freezer for up to three months. When reheating, the dish can be warmed on the stovetop over medium heat for approximately 5 to 10 minutes until heated throughout, or in the microwave for 1 to 2 minutes, then garnished once more before serving.
Nutritional Information
Each portion of the recipe provides approximately 424 calories, containing 59 grams of carbohydrates, 25 grams of protein, 13 grams of fat, 14 grams of fiber, and 7 grams of sugar. This nutritional profile underlines the recipe's balance of macronutrients with an emphasis on fiber and protein, aided by the combination of beans, vegetables, and chickpea noodles.
The recipe and accompanying nutritional details are excerpts from Brittany Mullins’ Mostly Veggies, with copyright held in 2023 by Voracious, an imprint of Little, Brown and Company, New York, NY.