American•comfort
Slow-Cooker Three-Bean Chili Mac
Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner.
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- Prep time
- 1 hr
- Cook time
- 2 hr 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 (14-ounce) packages frozen tricolor bell peppers
- 1 (15-ounce) can no-salt-added red kidney beans, rinsed
- 1 (15-ounce) can no-salt-added pinto beans, rinsed
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
- 1 cup shredded Mexican-blend cheese, divided
- 1/2 cup unsalted vegetable broth
- 1/2 cup canned hot tomato sauce (see Tip, above)
- 1/2 cup evaporated milk
- 4 ounces reduced-fat cream cheese
- 2 tablespoons low-sodium chili seasoning mix
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 5 cups hot cooked whole-wheat elbow macaroni
- 1/2 cup sliced scallions, plus more for garnish
Instructions
- 1
Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.
- 2
Cover and cook on High for 3 hours.
- 3
Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.